Veal Scallops with Lemon and Artichokes
Recipe By: Jana
1 1/2 pounds veal -- scallops, each 1/8 inch thick
seasoned with salt and pepper for dredging the veal
2 tablespoons olive oil
3 tablespoons unsalted butter
3 tablespoons fresh lemon juice
3/4 cup chicken broth
6 ounces marinated artichoke hearts --
drained, rinsed well, and cut lengthwise into
Dredge the veal in the flour, shaking off the excess. In a large
heavy skillet heat the oil and 2 tablespoons of the butter over
moderately high heat until the foam subsides, in the fat sauté
the veal in batches for 45 seconds on each side, or until it is
golden, transferring it as it is cooked to a heated platter, and
keep it warm. To the skillet add the lemon juice and the broth
and simmer the mixture, stirring and scraping up the brown bits,
for 2 minutes. Strain the mixture through a fine sieve into a
small saucepan, add the artichokes, and simmer the sauce for 2
minutes. Remove the pan from the heat, swirl in the remaining 1
tablespoon butter, and season the sauce with salt and pepper.
Divide the veal among 4 heated plates and nap it with the sauce.
I got this recipe from Epicurious.com. It's a recipe from Gourmet
Magazine. It's delicious! Truly restaurant quality!
1716 Calories; 118g Fat (62.5% calories from fat); 142g Protein;
17g Carbohydrate; 6g Dietary Fiber; 651mg Cholesterol; 1682mg Sodium.
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