Veal with Seafood

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pat the veal dry with paper towels.
  • Combine the salt, pepper and flour in a shallow dish; dredge the veal in the flour, shaking off the excess.
  • 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.
  • 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.
  • 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.
  • Pour the sauce over the veal.
  • In a separate pan, melt the remaining 3 tablespoons of butter, add the shrimp and crabmeat and gently toss until warm, about 2 minutes.
  • Spoon on top of the veal and sprinkle with remaining parsley.
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