Veal Scallops with Bacon and Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Hélène Wagner-Popoff writes, My husband, Ivan, and I moved to Corsica from Madagascar eleven years ago on a whim. We restored an abandoned convent and saved the thousand-year-old olive grove surrounding it. The fact that I live in the country with the luxury of having a garden full of wonderful ingredients makes it easy for me to love cooking. I like to surprise my family and guests with unexpected flavor combinations that don't take a lot of effort. Ingredients:
3 thick-cut bacon slices, chopped |
1 pound russet potatoes, peeled, cut into 1/2-inch cubes |
1 3/4 pounds veal scallops |
1/2 cup all purpose flour |
2 tablespoons (1/4 stick) butter |
1 cup canned low-salt chicken broth |
1/3 cup dry vermouth |
2 garlic cloves, thinly sliced |
2 teaspoons chopped fresh thyme |
Directions:
1. 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.
2. 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.
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