Try this Scallops of Veal with Capers And Lemon recipe, or contribute your own.Suggest a better description
1. Season the veal with salt and pepper. Heat 1 Tbsp. of the olive oil in a large saute pan until just smoking. 2. Add the scallops 2 at a time and saute about 2 minutes on the first side, until well browned. 3. Flip them and cook for about 1 minute on the other side. Set aside and keep warm in a low temperature oven while you finish the others. 4. Repeat with the remaining scallops, adding the remaining olive oil as needed. Turn the heat to high and add the lemon juice and white wine; continue cooking until reduced by half. 5. Add the chilled butter, whisking until incorporated into the sauce. Add the capers and parsley and immediately pour over the veal. ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK
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|Serving Size: 1 Serving (188g)|
|Recipe Makes: 4|
|Calories from Fat: 478 (84%)|
|Amt Per Serving||% DV|
|Total Fat 53.1g||71 %|
|Saturated Fat 28.8g||144 %|
|Monounsaturated Fat 18.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 172.1mg||53 %|
|Sodium 257.1mg||9 %|
|Potassium 377.8mg||10 %|
|Total Carbohydrate 1.7g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.3g|
|Protein 20.5g||29 %|
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Calories per serving: 568
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