Veal Scallops with Lemon, Parsley, Garlic
- 3 tablespoons minced fresh parsley
- 1 1/2 teaspoons grated lemon peel
- 1 large clove garlic, minced
- 1 1/2 tablespoons butter
- 1/2 pound veal scallops
- 1/3 cup dry vermouth
Combine parsley, lemon peel and garlic. Season with salt and pepper.
Melt butter in heavy large skillet over high heat. Season veal with salt and pepper. Add veal to skillet. Saute until golden brown and just cooked through, about 1 minute per side. Transfer veal to large plate. Add vermouth skillet. Boil 1 minutes scraping up brown bits. Add 1/2 parsley mixture and plate juices,. Boil 1 minute. Spoon over veal. Sprinkle remaining parsley mixture over and serve.