Veal With Poppy Seeds

1. 1

   Arrange scallops on wax paper and sprinkle generously and evenly with poppy seeds. Cover with wax paper and pound the seeds in. Turn, sprinkle and pound the other side in same manner. In a shallow dish dredge the scallops in seasoned flour.

2. 2

   In a heavy skillet heat clarified butter over moderately high heat. Dip the scallops in the egg mixture, letting the excess drip off and saute in batches for 1 minute per side or until golden. Transfer to plate and keep warm. Add Sherry to skillet and deglaze the skillet over high heat, scrapping up the brown bits. Reduce sauce, stirring, to about 1/3 cup and pour it over veal.

* Per serving · 4 servings · Values may vary.

No additional tips available.