Food Prep Final

Happy Sunday everybody!  This past week was finals week for my summer semester classes.  I had to make two different dishes for my food prep final and I wanted to share them with you today.  The first dish I made was buttermilk pancakes, I posted the recipe in my breakfast post a few weeks ago so be sure to check it out if you want the recipe.  The second dish that I made was veal scallops with a white wine lemon sauce.  Both dishes turned out wonderfully!  There are a few alterations that you can make to the veal recipe.  Because veal isn’t cheap and isn’t easy to find, you can substitute the veal for chicken or pork and the recipe will turn out just as well (just remember that the cooking time for the meat might be a little different).  I hope you all enjoy this recipe!  If you try it out, let me know in the comments!

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Sautéed Veal Scallops with White Wine Lemon Sauce (yields 4)

  • 8 Veal Scallops (3 oz. each)
  • 2 2/3 oz. Clarified Butter
  • 2 2/3 oz. Flour
  • Salt and Pepper to taste (2 Tbsp. Each)
  • 4 tsp. Shallots, chopped
  • 4 fl. oz. White Wine
  • 1 1/3 oz. Lemon Juice
  • 2 2/3 oz. Brown Veal Stock
  • 1 1/3 oz. Unsalted Butter
  • 8 Lemon Wedges
  1. Pound the scallops to a uniform thickness.
  2. Heat a sauté pan and add enough clarified butter to coat the bottom of the pan.
  3. Dredge the scallops in flour seasoned with salt and pepper and add to the pan in a single layer. Sauté on each side for 1 to 2 minutes. As the first scallops are done, remove them to a warm platter and sauté the remaining sallops. This can be done in several batches, adding additional clarified butter as needed.
  4. Add the chopped shallots to the pan and sauté.
  5. Deglaze the pan with the wine and lemon juice.
  6. Add the stock and reduce by half.
  7. Swirl in the butter.
  8. Adjust the seasonings with the salt and pepper.
  9. Serve two scallops per person with approx. 1-ounce sauce. Garnish with lemon wedges.
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