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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 large or 12 medium veal scallops, pounded thin |
flour |
6 tablespoons butter |
3 tablespoons olive oil |
2/3 cup port |
1/2 cup heavy cream |
Directions:
1. Flour scallops lightly and sauté in butter and olive oil, turning to brown evenly. When brown and tender, add port and cook gently for 2 minutes. Season to taste. Remove meat to a hot platter and add cream to pan. Stir to scrape up brown bits and thicken lightly with a little beurre manié. Taste for seasoning and pour over scallops. Serve with home-made noodles dressed with buttered crumbs. With this, drink a white Burgundy.
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