Tuesday, April 23, 2013

veal scallops with capers, vermouth and dill

veal scallops with capers, vermouth and dill

Yield: 4 servings
Prep Time: 15 min
Cook Time: 10 min
This recipe is nice served with green beans and orzo, and paired with a dry white wine.


salt and pepper
1 pound veal scallops (about 1/4-inch thick)
5 tablespoons butter
1 tablespoon olive oil
2 tablespoons dry vermouth
3 tablespoons drained capers
1/3 cup chopped fresh dill


1. Place the flour in a low-lying bowl. Season with salt and pepper. Coat each piece of veal with the flour mixture, shaking off excess. Melt 2 Tablespoons butter with oil in heavy large skillet over medium-high heat.
2. Working in batches, add the veal the the pan and cook until light brown, 1 to 2 minutes per side. Transfer to a platter and cover with foil.
3. Add 3 Tablespoons butter to the skillet and melt, scraping up any browned bits. Add the vermouth and capers; bring to boil. Add the dill. Season with salt and pepper and pour over veal on the platter.


*If you are preparing this recipe as gluten-free, use a GF all-purpose flour alternative.

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