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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Warm a serving dish in low oven or microwave. | 2. Spread flour in a plate and lightly dip both sides of scallops in it, shaking off excess. | 3. Meanwhile, in a large, heavy skillet over medium-high heat, warm 2 tablespoons of the butter with the oil until very hot and fragrant. | 4. Add scallops (you may have to work in several batches to keep them uncrowded) and brown lightly on both sides (about 1 minute per side). | 5. Remove immediately to warmed serving dish, sprinkle with salt and pepper, and tent with foil to keep warm. | 6. Pour oil out of skillet. | 7. With pan off heat add lemon juice, scraping up browned bits. | 8. Stir in remaining 2 tablespoons butter plus capers and 1 tablespoon of parsley. | 9. Return veal to sauce and warm briefly over medium heat, turning veal in sauce to coat. | 10. Return veal and sauce to serving platter, garnish with remaining 1 tablespoon parsley and lemon slices (if desired). | 11. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
veal scallop	1	lb	trimmed pounded	403.4676	0.0	89.7602	2.2667
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
caper	1	tablespoon	drained	1.9780000000000002	0.4205	0.203	0.07400000000000001
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06
lemon	1/2		sliced	0.6404	0.2058	0.0243	0.0066
salt pepper				403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.