Scallopini Of Veal Avocado(Serves 6 To 8)

1. 1

   Pound the scallops until thin.

2. 2

   Rub flour lightly into each piece of meat.

3. 3

   Cut the avocado in half lengthwise, peel and remove the seed.

4. 4

   Cut the halves lengthwise into thin slices and coat with lemon juice to keep from discoloring.

5. 5

   Heat 3 tablespoons of butter in a heavy skillet and add a drop of Wesson oil (this will keep the butter from burning too quickly).

6. 6

   Add the scallops and saute over medium heat until golden brown.

7. 7

   Season with salt and pepper.

8. 8

   Remove the scallops to a platter and keep in a warm place.

* Per serving · 4 servings · Values may vary.

No additional tips available.