Serve this sophisticated entrée on a bed of spinach linguine that has been tossed with sautéed strips of red and yellow bell peppers.
Recipe information
Yield
2 Servings; can be doubled
Ingredients
3 tablespoons minced fresh parsley
1 1/2 teaspoons grated lemon peel
1 large garlic clove, minced
1 1/2 tablespoons butter
1/2 pound veal scallops (about 2 large)
1/3 cup dry vermouth
Preparation
Step 1
Combine minced parsley, grated lemon peel and garlic in small bowl. Season with salt and pepper.
Step 2
Melt butter in heavy large skillet over high heat. Season veal with salt and pepper. Add veal to skillet; sauté until golden brown and just cooked through, about 1 minute per side. Transfer veal to large plate. Add vermouth to skillet; boil 1 minute, scraping up browned bits. Add half of parsley mixture and any accumulated juices from plate and boil 1 minute longer . Spoon sauce over veal. Sprinkle remaining parsley mixture over and serve.
