Veal scallops with asparagus, lime sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Saffron threads,divided |
| 2 | tablespoons | All-purpose flour |
| Salt to taste | ||
| Pepper to taste | ||
| 12 | Veal scallops | |
| 2 | tablespoons | Vegetable oil |
| 1⅔ | cup | Dry white wine |
| 1 | teaspoon | Lime zest |
| 1 | tablespoon | Fresh lime juice |
| 4 | tablespoons | Heavy cream |
| 12 | Green peppercorns | |
| 1 | pounds | Asparagus,fresh,sm,blanched |
Directions
1. Combine ½ 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.
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