Total Time
50mins
Prep 30 mins
Cook 20 mins

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.

Ingredients Nutrition

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.