Skill required: Beginner
8 large or 12 medium veal scallops, pounded thin
Flour
6 tablespoons butter
3 tablespoons olive oil
2/3 cup port wine
1/2 cup heavy cream
1. Flour scallops lightly and sauté in butter and olive oil, turning to brown evenly.
2. When brown and tender, add port and cook gently for 2 minutes.
3. Season to taste.
4. Remove meat to a hot platter and add cream to pan.
5. Stir to scrape up brown bits and thicken lightly with a little flour.
6. Taste for seasoning and pour over scallops.
7. Serve with pasta dressed with buttered crumbs. (White Burgundy goes well with this.)
Yield: 10 - 15 servings
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