VEAL SCALLOPS WITH CAPERS, VERMOUTH AND DILL
This recipe is nice served with green beans and orzo, and paired with a dry white wine.
Provided by RecipeGirl.com (via Bon Appetit)
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Place the flour in a low-lying bowl and season with salt and pepper. Coat each piece of 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 the veal the the pan and cook until light brown, 1 to 2 minutes per side. Transfer to a platter and cover with foil.
- Add 3 tablespoons butter to the skillet and melt, scraping up any browned bits. Add the vermouth and capers and bring to a boil. turn off the heat, add the dill, season with salt and pepper and pour over veal on the platter.
Nutrition Facts : ServingSize 1 serving, Calories 364 kcal, Carbohydrate 8 g, Protein 24 g, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 131 mg, Sodium 675 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g
SEA SCALLOPS WITH VERMOUTH
Provided by Rachael Ray : Food Network
Categories appetizer
Time 14m
Yield 4 servings
Number Of Ingredients 8
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.
VEAL SCALLOPS IN VERMOUTH
Make and share this Veal Scallops in Vermouth recipe from Food.com.
Provided by Bluenoser
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 341.7, Fat 18.8, SaturatedFat 7.3, Cholesterol 134.2, Sodium 377.7, Carbohydrate 11.2, Fiber 1.7, Sugar 4.3, Protein 31.2
VEAL SCALLOPS WITH CAPERS, VERMOUTH AND DILL
Categories Sauté Quick & Easy Veal Fortified Wine Dill Bon Appétit
Yield Serves 4
Number Of Ingredients 7
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.
VEAL SCALLOPS WITH PARSLEY, LEMON AND GARLIC
Categories Beef Citrus Garlic Herb Sauté Wheat/Gluten-Free Lemon Veal Fall Bon Appétit
Yield 2 Servings; can be doubled
Number Of Ingredients 6
Steps:
- Combine minced parsley, grated lemon peel and garlic in small bowl. Season with salt and pepper.
- Melt butter in heavy large skillet over high heat. Season veal with salt and pepper. Add veal to skillet; sauté until golden brown and just cooked through, about 1 minute per side. Transfer veal to large plate. Add vermouth to skillet; boil 1 minute, scraping up browned bits. Add half of parsley mixture and any accumulated juices from plate and boil 1 minute longer . Spoon sauce over veal. Sprinkle remaining parsley mixture over and serve.
VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE
John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant. Schumachers' is now on the National Register of Historic Places. John's wife, Kathleen, runs the front of the popular restaurant, and John is the chef. His specialties are central European fare - like this veal sauté.
Provided by John Schumacher
Categories Milk/Cream Mushroom Sauté Quick & Easy Veal White Wine Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 8
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.
SCALLOPS IN VERMOUTH-CREAM SAUCE
This is fast, rich, and delicious. It is from Southern Living where it called for dry vermouth, but I accidently used the sweet variety and still enjoyed the result. The following is what I worked with.
Provided by Jajaja
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Coat the scallops with flour, dusting off excess.
- Melt the butter in a large skillet over medium heat.
- Add the scallops and cook for about 5 minutes, stirring occasionally, till they are opaque, and then remove from skillet.
- Add vermouth to the skillet and scrape the pan to loosen bits stuck to the bottom.
- Bring to a boil and reduce the volume of liquid by half.
- Stir in cream, salt, and pepper and turn heat down to low.
- Add the scallops back to the pan and cook till heated through.
SEA SCALLOPS WITH VERMOUTH
Make and share this Sea Scallops with Vermouth recipe from Food.com.
Provided by Summer Breeze
Categories < 30 Mins
Time 21m
Yield 4 serving(s)
Number Of Ingredients 8
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 and sear in a single layer, causing them to carmelize, 2 minutes on each side.
- Add vermouth and cook out the alcohol, 1 to 2 minutes.
- Arrange scallops in vermouth over the top of the artichokes and serve.
Nutrition Facts : Calories 247.5, Fat 11, SaturatedFat 1.5, Cholesterol 19.8, Sodium 415.5, Carbohydrate 24.9, Fiber 11, Sugar 2, Protein 17.3
VEAL SCALLOPS WITH BACON AND POTATOES
Provided by Hélène Wagner-Popoff
Categories Pork Potato Tomato Roast Dinner Veal Bacon Bon Appétit France Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 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.
- 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.
VEAL SCALLOPPINE WITH LEMON, PEPPER & VERMOUTH RECIPE - (4/5)
Provided by á-407
Number Of Ingredients 7
Steps:
- Heat oil & butter in skillet til smoking. Season veal on both sides with pepper. Cover over hi heat til browned, 30 sec. per side. Transfer to platter & keep warm in oven. Add vermouth to skillet & cook, scraping up browned bits & reduced to 1/2. Add lemon juice & zest; bring to boil. Remove skillet from heat & stir in 1/2 T butter. Spoon sauce over veal & serve.
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