Recipes: The Cooking of Italy, Foods of the World, Time Life Books; pg. 63; copyright 68.
season the veal scallops with salt and pepper
then dip them in flour and shake off the excess
in a heavy 10-12 inch skillet, melt butter with the oil over moderate heat.
When the foam subsides add the veal, 4-5 scallops at a time
saute them for about 2 minutes on each side or until they are golden brown
with tongs, transfer the veal scallops to a plate.
Now pour off almost all the fat from the skillet leaving a thin film on the bottom
add 1/2 cup of beef stock and boil it briskly for 1 or 2 minutes, stirring constantly and scraping in any browned bits clinging to the bottom and sides of the pan
return the veal to the skillet and arrange the lemon slices on top.
Cover the skillet and simmer over low heat for 10 - 15 minutes or until the veal is tender
to serve, transfer the scallops to a heated platter and surround with the lemon slices
add the 1-4 cup of remaining beef stock to the juices in the skillet and boil briskly until the stock is reduced to a syrupy glaze
add the lemon juice and cook, stirring for 1 minute
remove the pan from the heat, swirl in 2 tablespoons of soft butter and pour the sauce over the scallops
Watch carefully, it is easy to overcook
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (369g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 148 | ||
Calories from Fat: 128 (86%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 14.2g | 19 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 456.6mg | 16 % | |
Potassium 338.8mg | 9 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.3g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 148
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.