Scallops of Veal With Capers and Lemon

Serves 4

Ingredients Needed:

  • 1 pound veal scallopini (about 8 scallops), pounded evenly to 1/4 inch thickness
  • Salt and pepper to taste
  • 2 Tbsp. olive oil, divided
  • 1/4 c. lemon juice, fresh
  • 1/2 c. white wine
  • 2 Tbsp. unsalted butter, cold
  • 2 Tbsp. capers
  • 1/4 c. flat-leaf parsley, finely chopped
  1. Season the veal with salt and pepper. Heat 1 Tbsp. of the olive oil in a large saute pan until just smoking.
  2. Add the scallops 2 at a time and saute about 2 minutes on the first side, until well browned.
  3. Flip them and cook for about 1 minute on the other side. Set aside and keep warm in a low temperature oven while you finish the others.
  4. Repeat with the remaining scallops, adding the remaining olive oil as needed. Turn the heat to high and add the lemon juice and white wine; continue cooking until reduced by half.
  5. Add the chilled butter, whisking until incorporated into the sauce. Add the capers and parsley and immediately pour over the veal.
Pan-Fried Polenta Circles With Warm Tomato-Basil Relish

Serves 4

Ingredients Needed for Polenta:

  • 2 c. instant polenta
  • 6 c. water
  • 2 tsp. salt
  • 2 Tbsp. olive oil

Ingredients Needed for Tomato-Basil Relish:

  • 4 plum tomatoes, coarsely chopped
  • 1 small onion, chopped finely
  • 2 cloves garlic, chopped finely
  • 2 Tbsp. basil chiffonade
  • 1 jalapeno pepper, chopped finely
  • 2 Tbsp. balsamic vinegar

How to Prepare the Polenta:

  1. Bring the water and salt to a boil in a large saucepan.
  2. Whisk in the polenta until smooth. Switch to a wooden spoon and continue mixing until thick, 5 to 10 minutes.
  3. Turn the polenta into an oiled 13 x 9-inch pan. Refrigerate until firm. (Can be made a day ahead.)
  4. Cut the polenta into circles using a biscuit cutter.
  5. Heat the oil in a sauti pan until just smoking and sauti the circles until golden on both sides. Set aside.
  6. With the heat still on high, add the tomato-basil relish to the pan and cook for 1 minute to warm through.
  7. Place the polenta circles on a platter and top with the relish. Serve immediately.

How to Prepare the Relish:

  1. Combine the tomatoes, onion, garlic, jalapeno pepper, and balsamic vinegar in a medium bowl and let sit for 15 minutes.
Praline Sauce With Vanilla Ice Cream

Ingredients Needed:

  • 1 c. pecan halves, roasted
  • 1 c. sugar
  • 1/4 c. water
  • 1 c. heavy cream

How to Prepare the Pecans:

  1. Preheat the oven to 350 F.
  2. Place the pecans in an even layer on a baking sheet and roast in the oven for 10-15 minutes, shaking the pan once or twice.
  3. Let the nuts cool and chop coarsely.

How to Prepare the Sauce:

  1. Combine water and sugar in a medium, heavy-bottomed saucepan and cook over high heat, without stirring, until the syrup turns a rich, amber color.
  2. Reduce the heat to low, and slowly stir in the cream (be careful- the mixture will bubble and splatter).
  3. Continue cooking on low until the caramel chunks dissolve. Remove from heat and stir in the pecans. Spoon over vanilla ice cream.

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