Name: Veal Scallops Oporto
Yield: Serves 4
Ingredients: 8 large or 12 medium veal scallops, pounded thin; Flour; 6 tablespoons butter; 3 tablespoons olive oil; 2/3 cup port; 1/2 cup heavy cream

Recipe information

Yield
Serves 4

Ingredients

8 large or 12 medium veal scallops, pounded thin

Flour

6 tablespoons butter

3 tablespoons olive oil

2/3 cup port

1/2 cup heavy cream

Preparation

Flour scallops lightly and sauté in butter and olive oil, turning to brown evenly. When brown and tender, add port and cook gently for 2 minutes. Season to taste. Remove meat to a hot platter and add cream to pan. Stir to scrape up brown bits and thicken lightly with a little beurre manié. Taste for seasoning and pour over scallops. Serve with home-made noodles dressed with buttered crumbs. With this, drink a white Burgundy.