Veal with Seafood

Hey Jude's Note:

This a nice treat for a special occasion or dinner party with good friends. I usually serve this with spinach salad and crusty bread. Rice or noodles would also be nice with the tasty sauce. I found this in a junior league cookbook.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 ½ lbs veal scallops or 1 ½ lbs veal cutlets , sliced 1/4 inch thick and pounded thin
• 1 teaspoon salt
• 1 teaspoon white pepper
• 3 tablespoons flour
• 6 tablespoons butter
• 1 tablespoon olive oil
• 2 tablespoons chopped scallions
• ½ cup dry white wine
• 1 cup heavy cream
• ½ lb mushroom , wiped,trimmed and sliced
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley
• ¼ lb shrimp , peeled,deveined,and steamed
• ½ lb crabmeat , picked over well

Directions:

1. Pat the veal dry with paper towels.
2. Combine the salt, pepper and flour in a shallow dish; dredge the veal in the flour, shaking off the excess.
3. In a large heavy skillet, melt 3 tablespoons of the butter with the oil; when hot, saute the scallops for 2 minutes on each side; remove to a heated platter and keep warm.
4. Reduce the heat and saute the scallion for 1 minute; remove from the pan; add the wine and deglaze the pan over high heat until the liquid is reduced by half, about 2 minutes.
5. Reduce the heat to low; add the cream and simmer for 4 minutes; add the mushrooms and cook for 3 minutes; add the lemon juice and 1 tablespoon of the parsley; cook 1 minute.
6. Pour the sauce over the veal.
7. In a separate pan, melt the remaining 3 tablespoons of butter, add the shrimp and crabmeat and gently toss until warm, about 2 minutes.
8. Spoon on top of the veal and sprinkle with remaining parsley.