Dinner without George

Veal Scallops with Mustard Sauce

My Wiener Schnitzel meal put me in the mood for veal and veal scallops
with mustard sauce fitted the bill. The dish can be prepared within minutes; the flavor is terrific.


Menu

Veal Scallops with Mustard Sauce
Mixed green salad with Feta cheese
Wine: Oyster Bay Pinot Noir 2008
Dessert: Lindt 85% dark chocolate

Recipe: Veal Scallops

½ pound veal scallops, cut into 1” cubes
Salt, black pepper, 4-5 crushed red pepper flakes
Flour to dust
2 tablespoons clarified butter
2 scallions, chopped
1/4 cup white wine
2 teaspoons Dijon mustard
Chopped Italian parsley for garnish

Season the veal scallops and dust them lightly with flour. Heat the butter in a skillet, add scallions and cook for 5 minutes without browning. Raise heat, add the veal, cook for 1 minute per side and remove. Add the wine to the skillet and bring to a boil. Cook until the mixture is reduced. Whisk in the mustard and boil for a few minutes. Season to taste. Arrange the veal on a plate. Spoon the sauce over it and garnish with parsley.

I had bought ½ pound of veal and was sure I’d have enough left over for the next day. No such luck: the dish was so tasty, I finished every morsel. I’ll definitely cook it again, maybe adding piquillo peppers or roasted tomatoes.

The New Zealand Pinot Noir is the perfect veal wine—harder to pronounce than to drink.