Wednesday, November 23, 2016

Michele Lee's Veal Scallops in Herbed Tomato Sauce

Michele Lee's Veal Scallops in Herbed Tomato Sauce

1 1/2 pounds veal scallops, thinly sliced
3 tablespoons olive oil
2 tablespoons butter
1/2 pound thinly sliced mushrooms
1 clove garlic (left intact)
1 1/2 cups peeled, chopped Italian plum tomatoes (fresh or canned)
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon dried sweet basil, crumbled
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Minced parsley

Dip scallops in seasoned flour. Heat olive oil in large skillet over high heat. Brown scallops quickly on both sides. Lift out meat and place in oven-proof casserole. Melt butter in another skillet. Add mushrooms and garlic, cook over low heat about 5 minutes. Discard garlic. Add tomatoes, oregano, basil and salt and pepper to taste. Bring to boil and simmer over low heat about 15 minutes stirring occasionally. Pour sauce into skillet in which meat was cooked. Heat to deglaze pan. Pour sauce over meat in casserole. Cover, bake in preheated 350 degree oven about 20 minutes or until meat is fork tender. Sprinkle with minced parsley. Serve with cooked pasta and green salad. Serves 4-6.

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