| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meats, Sauces |
3 |
Servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter or olive oil |
| 1 |
lb |
Thin veal scallops |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Dry Marsala |
| 1/3 |
c |
Whipping cream |
|
|
Salt & freshly ground pepper to taste |
INSTRUCTIONS
Heat the butter in a large skillet.
Dredge the scallops in the flour and add to the pan (you may have to do
this in two batches).
Brown the scallops quickly (a minute or so on each side). When they are
brown, transfer them to a platter and keep warm.
Pour off any fat remaining in the pan and return to the heat. Add the
Marsala.
Scrape the bottom of the pan, and add the cream. Stir constantly over high
heat until the sauce thickens a little. Season with salt and pepper to
taste. Pour sauce over the scallops. *Lower-fat Version: Use chicken stock
instead of whipping cream. Use olive oil to cook the veal. Yield: 3 - 4
servings. Typed in MMFormat by cjhartlin@msn.com Source: Cooking with
Bonnie Stern.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 28, 1998
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