Best 8 Veal Scallops With Parsley Lemon And Garlic Recipes

BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE

Steps:

• Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
• Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
• Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
• Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
• Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
• Spoon scallops over buttered toast and serve immediately.

BAY SCALLOPS WITH GARLIC

Steps:

• Serve with hot cooked pasta or rice along with sautéed spinach or Swiss chard.

VEAL SCALLOPS WITH PARSLEY, LEMON AND GARLIC

Steps:

• Combine minced parsley, grated lemon peel and garlic in small bowl. Season with salt and pepper.
• Melt butter in heavy large skillet over high heat. Season veal with salt and pepper. Add veal to skillet; sauté until golden brown and just cooked through, about 1 minute per side. Transfer veal to large plate. Add vermouth to skillet; boil 1 minute, scraping up browned bits. Add half of parsley mixture and any accumulated juices from plate and boil 1 minute longer . Spoon sauce over veal. Sprinkle remaining parsley mixture over and serve.

SAUTEED SCALLOPS WITH PARSLEY AND GARLIC

Steps:

• Sprinkle scallops with salt and pepper.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add 8 scallops; sauté 2 1/2 minutes on each side or until browned.
• Set aside, and keep warm. Repeat procedure with remaining 8 scallops.
• Wipe pan clean with a paper towel.
• Add butter to pan; reduce heat, and cook until butter melts.
• Stir in parsley and garlic, and cook 15 seconds. Return scallops to pan; toss to coat.

VEAL SCALLOPS WITH LEMON AND CAPERS

Steps:

• In a shallow dish stir together the flour and the salt and in the flour mixture dredge the veal, 1 piece at a time, shaking off the excess. In a large non-stick skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the veal for 1 minute, or until it is pale golden. Turn the veal and sauté it for 30 seconds more, or until it is pale golden and just springy to the touch. Transfer the veal to a platter and keep it warm, covered. Add to the skillet the wine, the lemon, and the capers and simmer the mixture for 1 minute. Swirl in the butter and the parsley and pour the sauce over the veal.

VEAL SCALLOPS WITH LEMON AND CAPERS

Steps:

• In a shallow dish, stir together flour and salt and dredge veal, one piece at a time, shaking off excess.
• In a large, non-stick skillet heat oil over moderately-high heat until it is hot but not smoking, and saute veal for 1 minute or until pale golden.
• Turn veal and saute 30 seconds more, or until pale golden and just springy to touch.
• Transfer to a platter and keep warm, covered.
• Add wine, lemon and capers to the skillet and simmer for 1 minute.
• Swirl in butter and parsley and pour the sauce over the veal.
• Serve with buttered rice and steamed broccoli and carrots.

ROMAN VEAL SCALOPPINE

Steps:

• Heat oven to 200 degrees.
• Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper.
• Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
• Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat.
• Sprinkle veal with salt and pepper, then dredge it in flour.
• Sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less.
• Remove to a plate, and keep warm in oven while sautéing remaining slices.
• Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top.
• Sprinkle with parsley, and serve.

EASY GARLIC-LEMON SCALLOPS

Steps:

• Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
• Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.