Free Recipe Veal Scallops with Asparagus, Lime Sauce
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Veal Scallops with Asparagus, Lime Sauce Recipe
1 ts Saffron threads,divided
2 tb All-purpose flour
Salt to taste
Pepper to taste
12 Veal scallops
2 tb Vegetable oil
1-2/3 c Dry white wine
1 ts Lime zest
1 tb Fresh lime juice
4 tb Heavy cream
12 Green peppercorns
1 lb Asparagus,fresh,sm,blanched
Veal Scallops with Asparagus, Lime Sauce Preparation
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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
Cooking Temperature:
Recipe Serves: 4
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