©2006 Globalavida LLC
Ingredients:
1 cup flour
1 teaspoon salt
1 teaspoon pepper
2 pounds veal scallops - trimmed and pounded
8 tablespoons unsalted butter
4 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons capers - drained
4 tablespoons parsley - minced
1 lemon - thinly sliced
salt and pepper, to taste
Combine flour, salt and pepper and spread in a shallow dish. Lightly dip both sides of scallops in flour, shaking off excess.
Heat a large, heavy skillet over medium-high heat. Add 2 Tbsp of the butter with 2 Tbsp of the oil until hot and bubbly. Add enough scallops to have only a single layer in pan and brown lightly on both sides (about 1 minute per side). Remove immediately to a pre-warmed serving dish, sprinkle with salt and pepper, then cover with foil to keep warm. Add remaining oil and 2 more tablespoons of butter to pan then repeat this process with the remaining scallops.
Remove pan from heat and pour oil out of skillet. Add lemon juice and scrape up any browned bits. Stir in the remaining butter plus capers and 2 Tbsp of parsley. Add previously cooked veal back into the pan with the sauce and warm briefly over medium heat. Return veal and sauce to serving platter, garnish with remaining 2 Tbsp parsley and lemon slices.
Serve immediately.