VEAL SCALLOPS WITH PARSLEY, LEMON AND GARLIC
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Categories Beef Citrus Garlic Herb Sauté Wheat/Gluten-Free Lemon Veal Fall Bon Appétit
Yield 2 Servings; can be doubled
Number Of Ingredients 6
Ingredients:
- 3 tablespoons minced fresh parsley
- 1 1/2 teaspoons grated lemon peel
- 1 large garlic clove, minced
- 1 1/2 tablespoons butter
- 1/2 pound veal scallops (about 2 large)
- 1/3 cup dry vermouth
Steps:
- Combine minced parsley, grated lemon peel and garlic in small bowl. Season with salt and pepper.
- Melt butter in heavy large skillet over high heat. Season veal with salt and pepper. Add veal to skillet; sauté until golden brown and just cooked through, about 1 minute per side. Transfer veal to large plate. Add vermouth to skillet; boil 1 minute, scraping up browned bits. Add half of parsley mixture and any accumulated juices from plate and boil 1 minute longer . Spoon sauce over veal. Sprinkle remaining parsley mixture over and serve.
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