Monday 28 April 2014
Veal Scallops with Basil Butter and Toasted Pine nuts!
Veal Scallops with basil butter and toasted pine nuts. When I explained to Wee Bear, what I was cooking, he was skeptical, but, he loves breaded veal and he loves butter....so he was "in"! Everything works here and the recipe is perfect for a quick Sunday dinner like we had last night, or a dinner party for eight. If you get all your prep stuff done ahead of time, everything comes together in less than 10 minutes. The veal is super tender, and very mild flavored and is the perfect vehicle for this wonderful basil butter! I love the flavor of basil and pine nuts, they complement each other perfectly. If you can’t find veal, or if it’s not your thing, the recipe works just as well with chicken or pork. I hope you enjoy it much as I do. I wish I would have recorded Wee Bear, he said, "This is the best veal I have ever eaten"! He loved the Basil butter in combo with the toasted pine nuts, and just couldn't quit saying, "Mmmmmmm, Ahhhhh, this is the best!"
Veal Scallops with Basil Butter and Toasted Pine Nuts
1 1/2 lb. veal scallops
flour for dredging
salt and pepper
2 eggs beaten
1 1/2 c. panko or dry bread crumbs
clarified butter or half butter half oil
Basil Butter and topping
6 T. soft butter
1 T. olive oil
1 tsp. minced garlic
3/4 c. basil leaves
salt and freshly ground pepper
3 T lightly toasted pine nuts
3 T Parmesan cheese
Pre heat oven to 150 or turn on warming drawer to medium temperature.
Line a tray with plastic wrap.
Pound the veal gently with meat mallet into 1/4 inch thickness.
Mix flour for dredging with salt and pepper. Dredge veal in flour, shaking off excess. Dip into egg mixture, then coat with bread crumbs. (This is called the standard breading procedure-first flour, second egg wash and third bread crumbs, in that order. I like to season the flour with some salt and pepper beforehand, so that you have some flavor in whatever you are breading. You can use this for chicken breading, beef breading, fish breading, vegetable breading, etc.)
Place on prepared try and refrigerate for 30 minutes or longer.
In a food processor, combine butter, oil, garlic and basil leaves. Process well and season to taste. Keep at room temperature.
In a large, heavy saute pan, heat butter and oil and saute veal quickly, about 45 seconds on each side. Don't crowd pan. Remove cooked scallops to a heatproof platter and place into preheated oven or warming drawer until all the veal is done.
Top each veal scallop with basil butter, sprinkle with pine nuts and dust with Parmesan.
Just a little fun! My friend Wendy and I played in a three day golf tournament last week. The party is always over the top. The theme was "Biker Chicks"! My niece, Allie loaned me her leathers and a top! We had so much fun!!