24 veal scallops
6 tablespoons of butter
9 tablespoons of olive oil
1 1/2 teaspoons of dried rosemary or 3 tablespoons of fresh rosemary, finely chopped
3 tablespoons of all-purpose flour
1 cup of white wine
1 teaspoon of English mustard
3 tablespoons of lemon juice
fresh parsley for garnish or rosemary
24 veal scallops
6 tablespoons of butter
9 tablespoons of olive oil
1 1/2 teaspoons of dried rosemary or 3 tablespoons of fresh rosemary, finely chopped
3 tablespoons of all-purpose flour
1 cup of white wine
1 teaspoon of English mustard
3 tablespoons of lemon juice
fresh parsley for garnish or rosemary
The ideal is to prepare the veal scallops in 3 stages
Begin by melting 2 tablespoons of butter in a large skillet
Add 3 tablespoons of olive oil and heat well
Add one-third of the measured amount of rosemary
Cook over low heat for 5 minutes
Season the scallops with salt and black pepper
Place 8 of them in the skillet on the rosemary
Increase the heat and brown the scallops on one side
Flip them and dust the second side with all-purpose flour
Add one-third cup of white wine and 1/4 teaspoon of English mustard
Tilt the skillet to combine the ingredients
Cover and cook slowly for 5 minutes
Add 1 tablespoon of lemon juice and tilt the skillet again to moisten the scallops well
Cover and cook slowly for another 30 minutes, or until cooked through
Keep them warm while preparing the remaining scallops in the same way
Once all are ready, arrange them on a heated platter and drizzle with the sauce
If desired, garnish with chopped parsley or 1 sprig of rosemary and serve immediately
Serves 12 people.
