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INGREDIENTS

1 lb veal scallops ; Thin
1/3 c Whipping cream
2 tb Unsalted butter ; or olive oil
1/2 c Dry Marsala
1/2 c All-purpose flour
Salt & freshly ground pepper

Servings

INSTRUCTIONS

Heat the butter in a large skillet. Dredge the scallops in the flour and add to the pan (you may have to do this in two batches). Brown the scallops quickly (a minute or so on each side). When they are brown, transfer them to a platter and keep warm. Pour off any fat remaining in the pan and return to the heat. Add the Marsala. Scrape the bottom of the pan, and add the cream. Stir constantly over high heat until the sauce thickens a little. Season with salt and pepper to taste. Pour sauce over the scallops. *Lower-fat Version: Use chicken stock instead of whipping cream. Use olive oil to cook the veal. Yield: 3 - 4 servings. Typed in MMFormat by cjhartlin@msn.com Source: Cooking with Bonnie Stern. Posted to MM-Recipes Digest by "Cindy Hartlin" on May 28, 1998

NOTES

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Veal Scaloppine With Marsala Cream Sauce

1 lb veal scallops Thin
1/3 c Whipping cream 
2 tb Unsalted butter or olive oil
1/2 c Dry Marsala 
1/2 c All-purpose flour 
  Salt & freshly ground pepper

Heat the butter in a large skillet.    Dredge the scallops in the flour and add to the pan (you may have to do  this in two batches).    Brown the scallops quickly (a minute or so on each side). When they are  brown, transfer them to a platter and keep warm.    Pour off any fat remaining in the pan and return to the heat. Add the  Marsala.    Scrape the bottom of the pan, and add the cream.  Stir constantly over high  heat until the sauce thickens a little. Season with salt and pepper to  taste.  Pour sauce over the scallops. *Lower-fat Version: Use chicken stock  instead of whipping cream.  Use olive oil to cook the veal. Yield: 3 - 4  servings.  Typed in MMFormat by cjhartlin@msn.com Source: Cooking with  Bonnie Stern.  Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>  on May 28, 1998

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Nutrition

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Serving Size: 1 Serving (273g)
Recipe Makes: 3

Calories: 536
Calories from Fat: 438 (82%)

Amt Per Serving		% DV

	Total Fat 48.7g	65 %
	Saturated Fat 30.7g	154 %
	Monounsaturated Fat 12.7g
	Polyunsanturated Fat 1.9g
Cholesterol 131.2mg		40 %
Sodium 326.5mg		11 %
Potassium 91.8mg		2 %
Total Carbohydrate 16.7g		5 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 16.1g
Protein 2.7g		4 %
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.

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Calories per serving: 536

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