Veal Scallops With Asparagus, Lime Sauce Recipe

Step 1

Combine 1/2 teaspoon saffron threads with flour, salt and pepper. Dust both sides of veal scallops with seasoned flour. Brown veal in oil on both sides, about 5 minutes total. Remove veal to serving platter and keep warm.

Step 2

Deglaze skillet with wine, then add lime zest, lime juice and remaining saffron. Bring lime mixture to a boil and reduce to the consistency of syrup. Stir in heavy cream, bring to another boil and stir in peppercorns. Surround veal scallops with asparagus and top with sauce.

Things You'll Need

  • 1ts Saffron threads,divided
  • 2tb All-purpose flour
  • Salt to taste
  • Pepper to taste
  • 12 Veal scallops
  • 2tb Vegetable oil
  • 1 2/3c Dry white wine
  • 1ts Lime zest
  • 1tb Fresh lime juice
  • 4tb Heavy cream
  • 12 Green peppercorns
  • 1lb Asparagus,fresh,sm,blanched

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