Veal Scallops With Marsala Wine (Recipe)

Ingredients

680g (1 lb 8oz) veal scallops, sliced 10mm (3/8 in) thick

Salt and freshly ground back pepper

1 1/2 tbsp plain flour

2 tbsp butter

3 tbsp olive oil

125ml (4fl oz) dry Marsala wine

125ml (4fl oz) chicken or beef stock, divided

2 tbsp butter, softened

Steps

1.  Beat the veal scallops until 6mm (1/4 in) thick.  Season with salt and pepper, then dip them in flour and vigorously shake off the excess.  In a large non-stick frying pan, melt 2 tablespoons of butter with the olive oil over medium heat.  When the foam subsides, add the scallops three or four at a time, and brown them for about 3 minutes on each side.  As they are done, transfer them to a plate; keep warm.

2.  Pour off most of the fat from the pan, leaving a thin film on the bottom (keeping all the browned meat scraps).  Add the Marsala and 60m (2fl oz) of stock and boil the liquid briskly over high heat for 1-2 minutes to deglaze the pan.  Return the veal to the pan, cover and simmer over low heat for 10-15 minutes.

3.  Transfer the veal scallops to a heated platter.  Add the remaining stock to the skillet with the wine-stock mixture and boil briskly, scrapping in the browned bits sticking to the sides of the pan.  When the sauce has reduced considerably and has the consistency of a syrupy glaze, add salt and pepper to taste.  Remove the pan from the heat, stir in the soft butter and pour the sauce over the scallops.  Serve immediately.

From : Low-Carbo Cooking