| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | t | Saffron threads, divided |
| 2 | T | All-purpose flour |
| Salt to taste | ||
| Pepper to taste | ||
| 12 | Veal scallops | |
| 2 | T | Vegetable oil |
| 1 2/3 | c | Dry white wine |
| 1 | t | Lime zest |
| 1 | T | Fresh lime juice |
| 4 | T | Heavy cream |
| 12 | Green peppercorns | |
| 1 | lb | Asparagus, freshsmblanched |
INSTRUCTIONS
Combine 1/2 teaspoon saffron threads with flour, salt and pepper. Dust both sides of veal scallops with seasoned flour. Brown veal in oil on both sides, about 5 minutes total. Remove veal to serving platter and keep warm. Deglaze skillet with wine, then add lime zest, lime juice and remaining saffron. Bring lime mixture to a boil and reduce to the consistency of syrup. Stir in heavy cream, bring to another boil and stir in peppercorns. Surround veal scallops with asparagus and top with sauce. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 298
Calories From Fat: 117
Total Fat: 13.3g
Cholesterol: 20.6mg
Sodium: 96.8mg
Potassium: 858.1mg
Carbohydrates: 26.8g
Fiber: 7.6g
Sugar: 11.5g
Protein: 4.6g