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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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.
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.
| Ingredients:
1 Teaspoon(s) Saffron threads,divided
2 Tablespoon(s) All-purpose flour
12 Veal scallops
2 Tablespoon(s) White wine
1 2/3 Cup(s) Bouillon cube
1 Teaspoon(s) Lime zest
1 Tablespoon(s) Fresh lime juice
4 Tablespoon(s) Bacon strips cut into 2"
12 green peppercorns
1 Pound(s) Asparagus,fresh,sm,blanched |
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