VEAL SCALLOPINI WITH LEMON AND CAPERS
Steps:
- Gather the ingredients.
- Pat the veal dry with paper towels and sprinkle it lightly with the salt.
- Heat the oil in a large frying pan (preferably large enough to hold all the veal in a single layer) over medium-high heat.
- Put as much of the veal as fits in a single layer in the pan (it is important you don't crowd the pan) and cook until it has started to brown and releases from the surface of the pan-about 2 minutes.
- Turn the cutlets and cook them until they're cooked through and browned on the second side-about 2 more minutes. Transfer the veal to a plate. Repeat with any remaining veal, as necessary.
- Return the frying pan to the heat. Add the capers to the pan and let them sizzle for about 30 seconds.
- Add the white wine and use a spatula to help scrape up any brown bits on the bottom of the pan.
- Whisk together and cook until the wine is reduced by at least half, about 2 minutes.
- Add the lemon juice and stir to combine.
- Swirl in the pieces of butter, whisking if you like, to make a sauce. Taste and add salt if needed.
- Return all of the veal to the pan to coat it in the sauce.
- Divide the arugula among 4 plates. Drizzle a bit of the sauce over each serving of arugula before placing the veal on top of the salad. Drizzle any remaining sauce evenly over the veal.
- Serve immediately.
Nutrition Facts : Calories 367 kcal, Carbohydrate 15 g, Cholesterol 94 mg, Fiber 1 g, Protein 15 g, SaturatedFat 14 g, Sodium 632 mg, Sugar 1 g, Fat 26 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g
EASY GARLIC-LEMON SCALLOPS
Steps:
- Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
- Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g
LEMON VEAL SCALLOPS
Make and share this Lemon Veal Scallops recipe from Food.com.
Provided by lazyme
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 250ºF.
- Heat half of butter in nonstick frying pan.
- When hot, add half of veal; cook 2 minutes each side over high heat.
- Set aside.
- Repeat procedure for remaining veal.
- Keep hot in oven.
- Add lemon juice to frying pan; cook 1 minute over high heat.
- Add cream and parsley; stir and continue cooking 3 to 4 minutes over high heat.
- Replace veal in frying pan and sprinkle with paprika.
- Cook 1 minute to reheat veal.
Nutrition Facts : Calories 387.3, Fat 41.7, SaturatedFat 26, Cholesterol 145.2, Sodium 95.4, Carbohydrate 3.5, Fiber 0.1, Sugar 0.4, Protein 2
LEMON BUTTERED SEARED SCALLOPS
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper.
- Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute.
- Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives.
- Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.
VEAL SCALLOPS WITH LEMON AND CAPERS
Steps:
- In a shallow dish stir together the flour and the salt and in the flour mixture dredge the veal, 1 piece at a time, shaking off the excess. In a large non-stick skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the veal for 1 minute, or until it is pale golden. Turn the veal and sauté it for 30 seconds more, or until it is pale golden and just springy to the touch. Transfer the veal to a platter and keep it warm, covered. Add to the skillet the wine, the lemon, and the capers and simmer the mixture for 1 minute. Swirl in the butter and the parsley and pour the sauce over the veal.
VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE
John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant. Schumachers' is now on the National Register of Historic Places. John's wife, Kathleen, runs the front of the popular restaurant, and John is the chef. His specialties are central European fare - like this veal sauté.
Provided by John Schumacher
Categories Milk/Cream Mushroom Sauté Quick & Easy Veal White Wine Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 8
Steps:
- Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and sauté until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm.
- Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and sauté until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; serve.
LEMON SAUTEED SCALLOPS
Make and share this Lemon Sauteed Scallops recipe from Food.com.
Provided by Parsley
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, melt butter.
- Add the garlic and scallops and saute over med-high heat for about 4 to 5 minutes, or until firm and opaque (depends on size of your scallops -- could be more time or less).
- Reduce heat; stir in all remaining ingredients and stir/sautee for about 1 more minute.
- Serve.
LEMON SCALLOP LINGUINE
As I explored new ways of combining foods I love this new recipe turn out light and satisfying. With guests, I serve it in scallop shells with bright mixed vegetables and dinner rolls. It is an elegant easy luncheon or dinner.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. Meanwhile, in a skillet, saute onion in butter over medium heat for 2-3 minutes or until golden. Add the scallops, lemon-pepper and pepper. Cook and stir for 4-5 minutes or until scallops are firm and opaque., Add the lemon juice; cook 1 minute longer. Drain the linguine; toss the scallop mixture. Sprinkle with parsley.
Nutrition Facts : Calories 510 calories, Fat 20g fat (11g saturated fat), Cholesterol 102mg cholesterol, Sodium 479mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.
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