Veal Scallops with Lemon and Artichokes – a delicious recipe with veal scallops, flour, olive oil, unsalted butter, lemon juice, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Dredge the veal in the flour, shaking off the excess.
2
In a large heavy skillet heat the oil and 2 tablespoons of the butter over moderately high heat until the foam subsides, in the fat saute the veal in batches for 45 seconds on each side, or until it is golden, transferring it as it is cooked to a heated platter, and keep it warm.
3
To the skillet add the lemon juice and the broth and simmer the mixture, stirring and scraping up the brown bits, for 2 minutes.
4
Strain the mixture through a fine sieve into a small saucepan, add the artichokes, and simmer the sauce for 2 minutes.
5
Remove the pan from the heat, swirl in the remaining 1 tablespoon butter, and season the sauce with salt and pepper.
6
Divide the veal among 4 heated plates and nap it with the sauce.
219
kcal
Calories
18
g
Fat
1
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 pounds veal scallops (each about 1/8 inch thick), all-purpose flour seasoned with salt and pepper for dredging the veal, 2 tablespoons olive oil, 3 tablespoons unsalted butter, and more.
Yes, Veal Scallops with Lemon and Artichokes falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
