Veal Scallops With Lemon And Capers Recipes

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VEAL SCALLOPS WITH LEMON AND CAPERS



Veal Scallops with Lemon and Capers image

a sensational dish for an easy dinner. This comes together in 5 minutes if you have all the ingredients at hand.

Provided by evelynathens

Categories     Veal

Time 7m

Yield 2 serving(s)

Number Of Ingredients 9

1/4 cup all-purpose flour
1/2 teaspoon salt
4 (3 ounce) veal scallops
1 tablespoon olive oil
1/4 cup dry white wine
3 lemon slices, ¼ inch,halved
1 teaspoon drained capers
1 tablespoon butter
1 teaspoon minced fresh parsley

Steps:

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

Nutrition Facts : Calories 472.7, Fat 28.3, SaturatedFat 11.2, Cholesterol 149.6, Sodium 811.4, Carbohydrate 13.8, Fiber 0.8, Sugar 0.6, Protein 34

VEAL WITH LEMON AND CAPERS



Veal with Lemon and Capers image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 8

2 pounds veal scaloppini
1 cup all-purpose flour
Salt and freshly ground black pepper
Olive oil and butter, equal amounts, enough to coat the skillet, plus 1 tablespoon
1 1/2 cups chicken stock
Capers
1/2 lemon, juiced, plus 1/2 lemon thinly sliced, for garnish
Chopped parsley leaves, for garnish

Steps:

  • Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.

VEAL SCALLOPS WITH LEMON AND CAPERS



Veal Scallops with Lemon and Capers image

Categories     Sauté     Quick & Easy     Lemon     Veal     White Wine     Gourmet

Yield Serves 2

Number Of Ingredients 9

1/4 cup all-purpose flour
1/2 teaspoon salt
four 3-ounce veal scallops, each about 1/8 inch thick
1 tablespoon olive oil
1/2 cup dry white wine
three 1/4-inch lemon slices, halved
1 teaspoon drained bottled capers
1 tablespoon unsalted butter
1 teaspoon minced fresh parsley leaves

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 SCALLOPINI WITH LEMON AND CAPERS



Veal Scallopini With Lemon and Capers image

Veal scallopini with lemon and capers is a remarkably quick dinner to pull together, with plenty of flavor to satisfy.

Provided by Molly Watson

Categories     Dinner     Entree     Lunch

Time 20m

Number Of Ingredients 8

1 pound veal scallopini or cutlets
1/4 teaspoon fine sea salt, plus more to taste
2 teaspoons vegetable oil
2 tablespoons capers , drained
1/4 cup white wine
2 tablespoons lemon juice, freshly squeezed
3 tablespoons butter, cut into 4 to 8 pieces
4 cups arugula leaves, loosely packed for serving

Steps:

  • Gather the ingredients.
  • Pat the veal dry with paper towels and sprinkle it lightly with the salt.
  • Heat the oil in a large frying pan (preferably large enough to hold all the veal in a single layer) over medium-high heat.
  • Put as much of the veal as fits in a single layer in the pan (it is important you don't crowd the pan) and cook until it has started to brown and releases from the surface of the pan-about 2 minutes.
  • Turn the cutlets and cook them until they're cooked through and browned on the second side-about 2 more minutes. Transfer the veal to a plate. Repeat with any remaining veal, as necessary.
  • Return the frying pan to the heat. Add the capers to the pan and let them sizzle for about 30 seconds.
  • Add the white wine and use a spatula to help scrape up any brown bits on the bottom of the pan.
  • Whisk together and cook until the wine is reduced by at least half, about 2 minutes.
  • Add the lemon juice and stir to combine.
  • Swirl in the pieces of butter, whisking if you like, to make a sauce. Taste and add salt if needed.
  • Return all of the veal to the pan to coat it in the sauce.
  • Divide the arugula among 4 plates. Drizzle a bit of the sauce over each serving of arugula before placing the veal on top of the salad. Drizzle any remaining sauce evenly over the veal.
  • Serve immediately.

Nutrition Facts : Calories 367 kcal, Carbohydrate 15 g, Cholesterol 94 mg, Fiber 1 g, Protein 15 g, SaturatedFat 14 g, Sodium 632 mg, Sugar 1 g, Fat 26 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g

SCALLOPS WITH LEMON AND CAPERS



Scallops With Lemon and Capers image

This is really delicious, and it is super-quick to make. It goes well with steamed fresh broccoli or sauteed fresh spinach.

Provided by TasteTester

Categories     Very Low Carbs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup chicken broth
1 tablespoon coarsely chopped capers
1 1/2 teaspoons cornstarch
1 teaspoon finely minced garlic
3/4 teaspoon grated lemon zest
2 tablespoons lemon juice
salt and pepper
3 teaspoons butter
1 1/2 lbs sea scallops, patted dry
1 tablespoon chopped parsley

Steps:

  • In a 2-cup liquid measure, stir broth, capers, cornstarch, garlic, lemon zest, lemon juice, salt and pepper until cornstarch dissolves.
  • Melt 2 teaspoons butter in large nonstick skillet over medium-high heat. When butter just starts to brown, add scallops and cook, turning once, 4 to 5 minutes total, until the scallops are golden and cooked through. Remove to a plate.
  • Add broth mixture to skillet; bring to a boil. Boil 1 minute until slightly thickened. Remove from heat; stir in remaining butter and parsley. Spoon over scallops.

Nutrition Facts : Calories 192.6, Fat 4.5, SaturatedFat 2, Cholesterol 63.8, Sodium 550.2, Carbohydrate 6.3, Fiber 0.2, Sugar 0.4, Protein 30

VEAL SCALLOPS WITH CAPERS, VERMOUTH AND DILL



Veal Scallops with Capers, Vermouth and Dill image

Categories     Sauté     Quick & Easy     Veal     Fortified Wine     Dill     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

All purpose flour
1 pound veal scallops (about 1/4 inch thick)
5 tablespoons butter
1 tablespoon olive oil
2 tablespoons dry vermouth
3 tablespoons drained capers
1/3 cup chopped fresh 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.

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