Fearless Cooking for Company by M. Evans

Author:M. Evans [Evans, Michele]
Language: eng
Format: epub
ISBN: 978-0-307-80111-1
Publisher: Crown/Archetype
Published: 2013-01-01T16:00:00+00:00

Serving Suggestions: Buttered Carrots with Grand Marnier and Romaine Strips Salad with Cucumber and Walnut Dressing.

Veal Scallops with Artichoke Hearts and Mushrooms

Serves 4

12 veal scallops

Salt and freshly ground black pepper

All-purpose flour

3 tablespoons vegetable oil

1 10-ounce package frozen artichoke hearts, thawed and well drained

½ pound fresh mushrooms, sliced

¾ cup dry white wine

2 tablespoons butter, cut in small pieces

Chopped fresh parsley leaves

1. Season the veal scallops with salt and pepper and coat them lightly with flour. Shake off any excess flour.

2. Heat the oil in a large frying pan and brown the scallops over medium-high heat on each side. Add the artichoke hearts, mushrooms, and wine and bring to a boil. Lower the heat, cover, and simmer for 8 minutes.

3. Transfer the scallops and vegetables to a warmed serving platter.

4. Cook the sauce over high heat for 3 minutes, stirring often, then whisk in the butter. Pour the sauce over the scallops and sprinkle with the parsley. Serve immediately.

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