Veal scallops, quick, easy, and delicious
1 cup flour
1 teaspoon salt
1/2 teaspoon ground black pepper
5 tablespoons unsalted butter
1 pound veal scaloppini (about 8 scallops) pounded evenly to 1/4 inch thickness
1. Combine flour, salt, and pepper and spread out on a plate.
2. In a large skillet melt half the butter over moderately high heat. When butter is hot, but not brown, dip 2 or 3 veal scallops into the flour mixture. Coat both sides well and shake off any excess. Place them in the hot pan and cook about 2 minutes on the First side, until well browned. Flip them and cook about 1 minute on the other side. Set aside and keep warm while you finish the others. Add more butter as the butter burns.
Veal scallops are quick and easy to cook. In the simplest method, they are coated in Flour and sautéed in butter. After sautéing them, you may either dip them in a sauce for a few moments, or plate them and simply pour a sauce over the scallops. Serves 4