Veal Scallops with Marsala Wine
Marsala wine is fortified with brandy and is commonly used in cooking. Bitter broccoli rabe is a great compliment to this slightly sweet dish.
Serves: 4Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy
- 1½ lbs. veal scallops, sliced ⅜” thick
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- 3 Tbsp. all-purpose flour
- 2 Tbsp. butter
- 3 Tbsp. olive oil
- ½ cup dry Marsala wine
- ½ cup beef stock, divided
- 2 Tbsp. butter, softened
- Pound the veal scallops to ¼" thick. Season with salt and pepper, then dip them in flour and vigorously shake off the excess.
- In a large nonstick skillet, melt 2 tablespoons of butter with the olive oil over medium heat. When the foam subsides, add the scallops, 3 or 4 at a time, and brown them for about 3 minutes on each side. As they are done, transfer them to a plate; keep warm.
- Pour off most of the fat from the skillet, leaving a thin film on the bottom (keeping all the browned meat scraps). Add the Marsala and ¼ cup of stock and boil the liquid briskly over high heat for 1 to 2 minutes to deglaze the pan. Return the veal to the skillet, cover the pan, and simmer over low heat for 15 minutes.
- Transfer the veal scallops to a heated platter. Add the remaining ¼ cup of stock to the skillet with the wine-stock mixture and boil briskly, scraping in the browned bits sticking to the sides of the pan. When the sauce has reduced considerably and has the consistency of a syrupy glaze (about 5 minutes), remove the pan from the heat, stir in the soft butter, and pour the sauce over the scallops. Serve immediately.