Piquant Veal Scallops Recipe
Ingredients
| Dry bread crumbs | 1 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm) | |
| Dry mustard | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Parsley | 2 Tablespoon, minced | |
| Veal scallops - 12 (1 pound) | ||
| Dry white wine | 3/4 Cup (16 tbs) | |
| Worcestershire sauce | 1/2 Teaspoon (Special oil - 2 tablespoons) | |
| Tabasco | 2 Drop (Special oil - 2 tablespoons) | |
Directions
GETTING READY
1 In a bowl, combine bread crumbs, garlic, mustard, salt and parsley.
2 Dip the scallops in the wine reserving the remaining wine.
3 Roll in to the crumb mixture.
MAKING
4 In a skillet, heat the oil and saute the scallops until browned on both the sides and tender.
5 On a heated serving dish, transfer the scallops.
6 Into the skillet, stir in the Worcestershire sauce, Tabasco and remaining wine.
7 Scrape the bottom and the sides well. Bring to a boil.
SERVING
8 Pour over the veal and serve.
1 In a bowl, combine bread crumbs, garlic, mustard, salt and parsley.
2 Dip the scallops in the wine reserving the remaining wine.
3 Roll in to the crumb mixture.
MAKING
4 In a skillet, heat the oil and saute the scallops until browned on both the sides and tender.
5 On a heated serving dish, transfer the scallops.
6 Into the skillet, stir in the Worcestershire sauce, Tabasco and remaining wine.
7 Scrape the bottom and the sides well. Bring to a boil.
SERVING
8 Pour over the veal and serve.
Chef
