Scallops with herbs
Instructions
Flour the cutlets and cook evenly browned in a pan with a knob of butter.
Remove them from the Pan and keep them warm.
Put on the heat the cooking of the scallops, add the wine, the juice of half a lemon, chopped herbs and meat extract, salt and pepper.
Do reduce high flame the sauce for a few seconds, remove from heat and stir a knob of butter.
Serve the scallops sprayed with herb sauce.
Ingredients and dosing for 4 persons
- 600 g of veal scaloppine
- 1 lemon
- 1 glass white wine
- 1 bunch of herbs (parsley, basil, thyme)
- Pepper
- 1 toe of meat extract
- Butter
- 2 tablespoons of flour
- Salt