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Epicurious
Bon Appétit

Veal Scallops with Parsley, Lemon and Garlic

3.8

(4)

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

  1. 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.

TagsVermouthAlcoholBeveragesVealBeefMeatGarlicRoot VegetableVegetableLemonCitrusFruitParsleyHerbs & SpicesMainDinnerNut FreeGluten FreeQuickEasySauteBon Appétit
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