Scaloppine Al Limone Recipe
Ingredients
| Veal scallops - 1 1/2 pounds, cut 3/8 inch thick and pounded until 1/4 inch thick | ||
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Flour | 2 Tablespoon | |
| Margarine | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Beef Stock | 3/4 Cup (16 tbs), canned | |
| Lemon slices - 6 paper-thin | ||
| Lemon juice | 1 Tablespoon | |
Directions
MAKING
1. To prepare the scallops season season them with salt and pepper, dip them in flour and shake off the excess.
2. In a heavy 10- to 12-inch skillet, melt 2 tablespoons of margarine with the 2 tablespoons of olive oil over moderate heat and as the foam subsides, sauté the veal scallops adding 4 or 5 at a time for about 2 minutes on each side such that they are golden brown.
3. With tongs, transfer the veal scallops to a plate and pour off most of the fat from the skillet, except a thin film on the bottom.
4. Adding 1/2 cup of beef stock boil briskly for 1 or 2 minutes, stirring constantly and scraping in any browned bits clinging to the bottom and sides of the pan.
5. Return the veal to the skillet arranging the lemon slices on top, cover and simmer over low heat for 10 to 15 minutes such that the veal is tender when pierced with the tip of a sharp knife.
6. Transfer the scallops to a heated platter and surround with the lemon slices.
7. To the juices in the skillet add the 1/4 cup of remaining beef stock and boil briskly such that the stock is reduced to a syrupy glaze.
8. Add the lemon juice and cook, stirring, for 1 minute.
9. Remove the pan from the heat and pour the sauce over the scallops.
SERVING
10. Serve hot with desired garnish.
1. To prepare the scallops season season them with salt and pepper, dip them in flour and shake off the excess.
2. In a heavy 10- to 12-inch skillet, melt 2 tablespoons of margarine with the 2 tablespoons of olive oil over moderate heat and as the foam subsides, sauté the veal scallops adding 4 or 5 at a time for about 2 minutes on each side such that they are golden brown.
3. With tongs, transfer the veal scallops to a plate and pour off most of the fat from the skillet, except a thin film on the bottom.
4. Adding 1/2 cup of beef stock boil briskly for 1 or 2 minutes, stirring constantly and scraping in any browned bits clinging to the bottom and sides of the pan.
5. Return the veal to the skillet arranging the lemon slices on top, cover and simmer over low heat for 10 to 15 minutes such that the veal is tender when pierced with the tip of a sharp knife.
6. Transfer the scallops to a heated platter and surround with the lemon slices.
7. To the juices in the skillet add the 1/4 cup of remaining beef stock and boil briskly such that the stock is reduced to a syrupy glaze.
8. Add the lemon juice and cook, stirring, for 1 minute.
9. Remove the pan from the heat and pour the sauce over the scallops.
SERVING
10. Serve hot with desired garnish.
Chef
