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1
Put 3 Tbsp.
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2
of extra virgin olive oil over high heat.
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3
When it sizzles add in zucchini and peppers.
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4
Cook stirring frequently till tender.
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5
Add in mushrooms and cook another 3 min.
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6
Add in cooked onions.
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7
Set aside on a hot platter.
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8
Lightly flour the veal on both sides.
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9
Pour the remaining oil in a large heavy skillet over medium heat.
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10
When it sizzles cook the scallop till golden brown for 2 min.
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11
Transfer browned veal to a heated platter.
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12
Increase the heat to high.
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13
Add in wine, bring it to a boil and cook for about 50 seconds, scraping the bottom of the pan.
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14
Season with salt and pepper.
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15
Add in broth and continue cook and stir till the sauce thickens about 3 min.
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16
Return the scallops to the pan and spoon the sauce over them.
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17
Return the cooked vegetables to the pan.
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18
Stir in the cream and heat through.
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19
Serve immediately.
