• 8 veal scallops, pounded thin (about 3/4 pound)
  • 1/2 cup flour, seasoned with salt and pepper
  • 4 tablespoon butter
  • 2 tablespoons minced shallots
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • Directions

    Dredge the scallops in seasoned flour. Heat butter in a large, heavy skillet. Add the scallops and cook quickly until golden brown, approx irnately 2 minutes a side. Do a few at a time if they are large. Remove scallops to a flat casserole dish and keep warm. Add shallots to skillet and cook briefly, stirring. Add wine and cook, stirring until almost all of the liquid has evaporated. Add cream and let it boil up, stirring. Cook about 30 seconds; then remove from heat. Stir in mustard, season to taste and spoon sauce over meat.

    Serves 3 to 4

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