LEMON VEAL SCALLOPS
Make and share this Lemon Veal Scallops recipe from Food.com.
Provided by lazyme
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 250ºF.
- Heat half of butter in nonstick frying pan.
- When hot, add half of veal; cook 2 minutes each side over high heat.
- Set aside.
- Repeat procedure for remaining veal.
- Keep hot in oven.
- Add lemon juice to frying pan; cook 1 minute over high heat.
- Add cream and parsley; stir and continue cooking 3 to 4 minutes over high heat.
- Replace veal in frying pan and sprinkle with paprika.
- Cook 1 minute to reheat veal.
Nutrition Facts : Calories 387.3, Fat 41.7, SaturatedFat 26, Cholesterol 145.2, Sodium 95.4, Carbohydrate 3.5, Fiber 0.1, Sugar 0.4, Protein 2
VEAL SCALLOPS WITH PARSLEY, LEMON AND GARLIC
Categories Beef Citrus Garlic Herb Sauté Wheat/Gluten-Free Lemon Veal Fall Bon Appétit
Yield 2 Servings; can be doubled
Number Of Ingredients 6
Steps:
- Combine minced parsley, grated lemon peel and garlic in small bowl. Season with salt and pepper.
- 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.
LEMON VEAL, WITH ARTICHOKE HEARTS
Provided by Moira Hodgson
Categories dinner, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Trim the veal into one-and-a-half-inch cubes. Dredge lightly with flour.
- Heat the oil and butter in a large casserole about 12 inches in diameter. Brown the veal pieces. Add the onion and one garlic clove, minced, thyme, one-half cup chicken stock and white wine. Cover and simmer for 45 minutes.
- Add the carrots and artichoke hearts and cook until almost tender. If necessary at this point add more stock. Add the mushrooms and cook 15 minutes more.
- In a small bowl beat the egg yolk. Crush the remaining clove of garlic with a mortar and pestle, adding a little salt. Add the egg yolk and beat with a fork. Pour in lemon juice and mix thoroughly. Ladle a spoonful of the cooking juices from the casserole into the egg mixture. Mix well. Add the mixture to the casserole and cook over very low heat for a minute, stirring. Do not overheat or the mixture will curdle.
- Remove from heat, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 985 milligrams, Sugar 9 grams, TransFat 0 grams
VEAL SCALLOPS WITH LEMON AND CAPERS
a sensational dish for an easy dinner. This comes together in 5 minutes if you have all the ingredients at hand.
Provided by evelynathens
Categories Veal
Time 7m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow dish, stir together flour and salt and dredge veal, one piece at a time, shaking off excess.
- In a large, non-stick skillet heat oil over moderately-high heat until it is hot but not smoking, and saute veal for 1 minute or until pale golden.
- Turn veal and saute 30 seconds more, or until pale golden and just springy to touch.
- Transfer to a platter and keep warm, covered.
- Add wine, lemon and capers to the skillet and simmer for 1 minute.
- Swirl in butter and parsley and pour the sauce over the veal.
- Serve with buttered rice and steamed broccoli and carrots.
Nutrition Facts : Calories 472.7, Fat 28.3, SaturatedFat 11.2, Cholesterol 149.6, Sodium 811.4, Carbohydrate 13.8, Fiber 0.8, Sugar 0.6, Protein 34
VEAL SCALLOPS WITH CAPERS, VERMOUTH AND DILL
Categories Sauté Quick & Easy Veal Fortified Wine Dill Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place flour in pie pan. Season with salt and pepper. Coat veal with the flour mixture, shaking off excess. Melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Working in batches, add veal and cook until light brown, about 1 minute per side. Transfer to platter. Add 3 tablespoons butter to skillet and melt, scraping any brown bits. Add vermouth and capers; bring to boil. Add dill. Season with salt and pepper and pour over veal.
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