| 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 | tb | Unsalted butter; (1/2 stick) |
| 1/2 | c | Dry white wine |
| 3 | tb | Toasted pine nuts |
| 1 | tb | Drained capers |
| 2 | ts | 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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