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Categories: Meat - Main - Veal - Sauce
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Ingredients

Ingredient Amount Notes
Veal Scallops 12 medium Pounded thin
Flour    
Butter 6 Tbsp  
Olive Oil 3 Tbsp May replace with additional butter
Port Wine ⅔ cup  
Salt    
Pepper    
Heavy Cream ½ cup  

Method

  1. Pound scallops thin
  2. Lightly flour scallops
  3. Saute in butter and olive oil (or all butter)
  4. Brown evenly on both sides
  5. When tender, add port and cook gently for 2 minutes
  6. Season tot aste
  7. Remove meat to a hot platter, leaving liquid in pan
  8. Add cream to pan
  9. Stir to scrape brown bits
  10. Add a little flour to thicken
  11. Taste for seasoning
  12. Pour over veal

Notes From Gran

  • Serve hot
  • Good with asparagus

Modern Notes

*

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