Veal Scallops With Capers Vermouth And Dill 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 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:

• 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.

Steps:

• Place flour in pie pan.
• Season with salt and pepper.
• Coat veal with 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 up any browned bits.
• Add vermouth and capers; bring to boil.
• Add dill.
• Season with salt and pepper and pour over veal.

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 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:

• Chop onion and saute in hot oil with paprika. Slice turkey thin and add to onion; cook until meat loses its pink color.
• Cube tomato coarsely and mince rosemary; add to turkey with wine, and capers. Cook quickly to reduce wine.
• Stir in tomato paste and heat through.
• Stir in yogurt and heat through but do not boil. Season to taste with salt and pepper.

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:

• 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.