Veal Scallops with Asparagus, Lime Sauce
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
saffron threads
divided |
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 12 | each |
veal cutlets
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 ⅔ | cups |
white wine
dry |
*
|
| 1 | teaspoon |
lime zest
|
|
| 1 | tablespoon |
lime juice
|
|
| 4 | tablespoons |
heavy whipping cream
|
|
| 12 | each |
green peppercorns
|
*
|
| 1 | pound |
asparagus
small, fresh, blanched |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
saffron threads
divided |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 12 | each |
veal cutlets
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 394 | ml |
white wine
dry |
*
|
| 5 | ml |
lime zest
|
|
| 15 | ml |
lime juice
|
|
| 6E+1 | ml |
heavy whipping cream
|
|
| 12 | each |
green peppercorns
|
*
|
| 453.6 | g |
asparagus
small, fresh, blanched |
|
Directions
- Combine ½ teaspoon saffron threads with flour, salt and 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.
- Deglaze skillet with wine, then add lime zest, lime juice and 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.
