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Veal Scallops with Asparagus, Lime Sauce Recipe

	Category	Vegetable Recipes
	Views	84
	Ratings	0

Ingredients And Procedures

1 t Saffron threads,divided

2 T All-purpose flour

Salt to taste Pepper to taste 12 Veal scallops

2 T Vegetable oil

1 2/3 c Dry white wine

1 t Lime zest

1 T Fresh lime juice

4 T Heavy cream

12 Green peppercorns

1 lb Asparagus,fresh,sm,blanched

1. Combine 1/2 teaspoon saffron threads with flour, salt and pepper.

Dust both sides of veal scallops with seasoned flour. Brown veal in oil on both sides, about 5 minutes total. Remove veal to serving platter and keep warm. 2. Deglaze skillet with wine, then add lime zest, lime juice and

remaining saffron. Bring lime mixture to a boil and reduce to the consistency of syrup. Stir in heavy cream, bring to another boil and stir in peppercorns. Surround veal scallops with asparagus and top with sauce.

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<h1>Veal Scallops with Asparagus, Lime Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 t Saffron threads,divided <P>2 T All-purpose flour <P>Salt to taste Pepper to taste 12 Veal scallops <P>2 T Vegetable oil <P>1 2/3 c Dry white wine <P>1 t Lime zest <P>1 T Fresh lime juice <P>4 T Heavy cream <P>12 Green peppercorns <P>1 lb Asparagus,fresh,sm,blanched <P>1. Combine 1/2 teaspoon saffron threads with flour, salt and pepper. <P>Dust both sides of veal scallops with seasoned flour. Brown veal in oil on both sides, about 5 minutes total. Remove veal to serving platter and keep warm. 2. Deglaze skillet with wine, then add lime zest, lime juice and <P>remaining saffron. Bring lime mixture to a boil and reduce to the consistency of syrup. Stir in heavy cream, bring to another boil and stir in peppercorns. Surround veal scallops with asparagus and top with sauce. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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