Veal Scallops In Vermouth Recipes

Steps:

• Heat a large nonstick skillet over medium high heat. Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan. Cook shallots in oil a minute or so, add artichoke hearts and toss to heat through. Season artichokes with salt and pepper and combine with parsley and capers. Transfer artichokes to a serving dish.
• Wipe out pan and return to the heat, raising heat a bit. Season drained and trimmed scallops with salt and pepper. Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side. Add vermouth to the pan and cook out the alcohol, 1 to 2 minutes. Arrange the scallops in vermouth over top of the artichokes and serve.

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.

Steps:

• Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.

Steps:

• Flatten meat with a wooden mallet or meat cleaver until it is very thin.
• Cut into serving pieces.
• Sprinkle with salt and pepper and dredge with flour.
• Heat butter and salad oil in a skillet.
• Add chopped onion.
• Add veal scallops and brown lightly on both sides.
• Add sweet vermouth.
• Cover skillet and simmer about 5 minutes.
• Stir in tomato paste, mace and enough boiling water to make a smooth thick sauce.
• Heat well and serve with lemon quarters, rice pilaf, garlic string beans or creamed spinach.

Steps:

• Place flour in pie pan. Season with salt and pepper. Coat veal with the flour mixture, shaking off excess. Melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Working in batches, add veal and cook until light brown, about 1 minute per side. Transfer to platter. Add 3 tablespoons butter to skillet and melt, scraping any brown bits. Add vermouth and capers; bring to boil. Add dill. Season with salt and pepper and pour over veal.

Steps:

• In a shallow dish, stir together flour and salt and dredge veal, one piece at a time, shaking off excess.
• In a large, non-stick skillet heat oil over moderately-high heat until it is hot but not smoking, and saute veal for 1 minute or until pale golden.
• Turn veal and saute 30 seconds more, or until pale golden and just springy to touch.
• Transfer to a platter and keep warm, covered.
• Add wine, lemon and capers to the skillet and simmer for 1 minute.
• Swirl in butter and parsley and pour the sauce over the veal.
• Serve with buttered rice and steamed broccoli and carrots.

Steps:

• Coat the scallops with flour, dusting off excess.
• Melt the butter in a large skillet over medium heat.
• Add the scallops and cook for about 5 minutes, stirring occasionally, till they are opaque, and then remove from skillet.
• Add vermouth to the skillet and scrape the pan to loosen bits stuck to the bottom.
• Bring to a boil and reduce the volume of liquid by half.
• Stir in cream, salt, and pepper and turn heat down to low.
• Add the scallops back to the pan and cook till heated through.

Steps:

• In a heavy skillet cook the shallot, the garlic, and the sage in 1 tablespoon of the oil over moderately low heat, stirring, until the shallot is softened, add the mushrooms and salt and pepper to taste, and cook the mixture over moderate heat, stirring, until the mushrooms are tender and all the liquid they give off is evaporated. Add 1/4 cup of the wine, simmer it until it is evaporated, and transfer the mixture to a bowl. Dredge the veal in the seasoned flour, shaking off the excess. In the skillet, cleaned, heat the remaining 1 1/2 tablespoons oil over moderately high heat until it is hot but not smoking and in it sauté the veal for 1 minute on each side, or until it is golden. Transfer the veal to a platter and keep it warm.
• Add the remaining 1/2 cup wine to the skillet and deglaze the skillet over moderately high heat, stirring and scraping up the brown bits, until the wine is reduced to glaze. Add the broth, boil the liquid until it is reduced by half, and stir in the cream, the mushroom mixture, and salt and pepper to taste. Simmer the sauce until it is thickened slightly, stir in the parsley, and pour the sauce over the veal.

Steps:

• Heat a large nonstick skillet over medium high heat.
• Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan.
• Cook shallots in oil a minute or so.
• Add artichoke hearts and toss to heat through.
• Season artichokes with salt and pepper and combine with parsley and capers.
• Transfer artichokes to a serving dish.
• Wipe out pan and return to the heat, raising heat a bit.
• Season drained and trimmed scallops with salt and pepper.
• Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan and sear in a single layer, causing them to carmelize, 2 minutes on each side.
• Add vermouth and cook out the alcohol, 1 to 2 minutes.
• Arrange scallops in vermouth over the top of the artichokes and serve.

Steps:

• Cook bacon in heavy large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to small bowl. Add potatoes to drippings in skillet. Cover and cook until potatoes are tender, stirring occasionally, about 8 minutes. Transfer potatoes to medium bowl; cover to keep warm. Reserve skillet.
• Sprinkle veal with salt and pepper; coat with flour and shake off excess. Add butter to skillet and melt over medium-high heat. Working in batches, add veal to skillet and cook until brown and cooked through, about 2 minutes per side. Transfer veal to platter. Add broth, vermouth, garlic, and thyme to skillet and bring to boil, scraping up any browned bits. Boil until sauce is reduced to 3/4 cup, about 3 minutes. Mix in bacon. Season sauce with salt and pepper. Pour sauce over veal. Surround with potatoes; serve.

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.

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.