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CATEGORY CUISINE TAG YIELD
Grains December 19 1 Servings

INGREDIENTS

2 Bacon slices, chopped
6 oz Veal scallops, about 6
scallops
pounded very thin
All purpose flour, for
dredging
4 T Unsalted butter, 1/2 stick
1/2 c Dry white wine
3 T Toasted pine nuts
1 T Drained capers
2 t Minced fresh sage or 1/2
teaspoon dried
rubbed sage
Fresh sage leaves
optional

INSTRUCTIONS

Cook bacon in heavy large skillet over medium-high heat until crisp.
Transfer to bowl using slotted spoon. Season veal with salt and
pepper. Dredge in flour; shake off excess. Add 1 tablespoon butter to
pan drippings in skillet and melt over medium-high heat. Add veal and
saute until just cooked through, about 1 minute per side. Divide veal
between 2 plates; tent with foil to keep warm. Add wine to same
skillet and bring to a boil, scraping up any browned bits. Boil until
liquid is reduced to 3 tablespoons, about 2 minutes. Whisk in
remaining 3 tablespoons butter. Mix in pine nuts, capers, minced sage
and bacon. Season with pepper. Spoon sauce over veal. Garnish with
sage leaves if desired and serve.  Serves 2.  Bon Appetit December 1991
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 9291
Calories From Fat: 6110
Total Fat: 688.8g
Cholesterol: 2446.9mg
Sodium: 20127.5mg
Potassium: 1040.7mg
Carbohydrates: 296.6g
Fiber: 9.7g
Sugar: 3g
Protein: 475.8g


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