Veal Scallops with Asparagus, Lime Sauce

Name: Veal Scallops with Asparagus, Lime Sauce
Yield: 4
Cuisine: Fusion
Ingredients: saffron threads; flour; salt; black pepper; veal cutlets; vegetable oil; white wine; lime zest; lime juice; heavy whipping cream; green peppercorns; asparagus

Submitted by reeve

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

TEASPOON SAFFRON THREADS
divided *

TABLESPOONS ALL-PURPOSE FLOUR

X SALT
to taste *

X BLACK PEPPER
to taste *

EACH VEAL CUTLETS *

TABLESPOONS VEGETABLE OIL

1 ⅔

CUPS WHITE WINE
dry *

TEASPOON LIME ZEST

TABLESPOON LIME JUICE

TABLESPOONS HEAVY WHIPPING CREAM

EACH GREEN PEPPERCORNS *

POUND 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.