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| Sautéed
Veal Scallops with Marsala Sauce (Scaloppine al Marsala) (Serves 4) |
| 1-1/2 lbs. veal scallops, sliced 3/8"
thick and pounded to 1/4" salt freshly ground black pepper flour 2 tablespoons butter 3 tablespoons olive oil 1/2 cup dry Marsala 1/2 cup chicken or beef stock, fresh or canned 2 tablespoons soft butter |
| Season the veal scallops with salt and pepper, then dip them in flour and vigorously shake off the excess. |
| In a heavy 10 to 12 inch skillet, melt 2
tablespoons of butter with 3 tablespoons of oil over moderate heat. When
the foam subsides, add the scallops, 3 or 4 at a time, and brown them for about 3 minutes on each side. |
| After they have browned, transfer them from the skillet to a plate. |
| Pour off most of the fat from the skillet,
leaving a thin film on the bottom. Add the Marsala and 1/4 cup of chicken or beef stock and boil the liquid briskly over high heat for 1 or 2 minutes. Scrape in any browned fragments clinging to the bottom and sides of the pan. Return the veal to the skillet, cover the pan and simmer over low heat for 10 to 15 minutes, basting the veal now and then with the pan juices. |
| To serve, transfer the scallops to a
heated platter. Add 1/4 cup of stock to the sauce remaining in the skillet
and boil briskly, scraping in the browned bits sticking to the bottom and
sides of the pan. When the sauce has reduced considerably, and has the
consistency of a syrupy glaze, taste it for seasoning. Remove the pan from the heat, stir in 2 tablespoons of soft butter, and pour the sauce over the scallops. |
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