Veal Scallops With Capers Vermouth And Dill Recipes

VEAL SCALLOPS WITH CAPERS, VERMOUTH AND DILL

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. Serves 4. Bon Appetit April 1994

SEA SCALLOPS WITH VERMOUTH

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 WITH CAPERS, VERMOUTH AND DILL

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 CAPERS, VERMOUTH AND DILL

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.

VEAL' WITH CAPERS

Steps:

• Chop onion and saute in hot oil with paprika. Slice turkey thin and add to onion; cook until meat loses its pink color.
• Cube tomato coarsely and mince rosemary; add to turkey with wine, and capers. Cook quickly to reduce wine.
• Stir in tomato paste and heat through.
• Stir in yogurt and heat through but do not boil. Season to taste with salt and pepper.

VEAL SCALLOPS WITH LEMON AND CAPERS

Steps:

• In a shallow dish stir together the flour and the salt and in the flour mixture dredge the veal, 1 piece at a time, shaking off the excess. In a large non-stick skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the veal for 1 minute, or until it is pale golden. Turn the veal and sauté it for 30 seconds more, or until it is pale golden and just springy to the touch. Transfer the veal to a platter and keep it warm, covered. Add to the skillet the wine, the lemon, and the capers and simmer the mixture for 1 minute. Swirl in the butter and the parsley and pour the sauce over the veal.

VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE

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.

VEAL SCALLOPS IN VERMOUTH

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.