Veal Scallops with Squash, Tomatoes, and Roasted-Garlic Basil Sauce

1. 1

   Preheat broiler and lightly spray a baking sheet with vegetable oil.

2. 2

   Cut tomatoes lengthwise into 1/4-inch-thick slices and arrange in one layer on baking sheet.

3. 3

   Season tomatoes with salt and pepper and broil 3 to 4 inches from heat until edges are browned, about 15 minutes.

4. 4

   While tomatoes are broiling, in a saucepan of boiling salted water cook squash until crisp-tender, about 4 minutes.

5. 5

   Drain squash in a colander and season with salt and pepper.

6. 6

   Keep tomatoes and squash warm.

7. 7

   In a cup stir together lemon juice, mustard, and oil.

8. 8

   If veal scallops are too thick, put each veal scallop between 2 sheets of plastic wrap and with a rolling pin or smooth side of a meat pounder, gently flatten veal to 1/8 inch thick.

9. 9

   Pat veal scallops dry and brush one side of each with lemon mixture.

10. 10

    Season veal with salt.

11. 11

    In a well-seasoned ridged grill pan cook veal scallops in batches over moderately high heat about 1 minute on each side, or until cooked through.

12. 12

    If scallops are large, cut in half diagonally.

13. 13

    Serve veal with tomatoes, squash, and sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.