Veal scallops sauteed with spinach & capers
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Veal scallops sauteed with spinach & capers
  Veal    Scallops    Spinach    Capers  
Last updated 6/12/2012 1:28:16 AM. Recipe ID 63555. Report a problem with this recipe.
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      Title: Veal scallops sauteed with spinach & capers
 Categories: Meats
      Yield: 4 Servings
 
           Stephen Ceideburg
      8    Two to three oz veal
           -scallops
      2 tb Olive oil
      1 c  Chicken stock
      4 oz Fresh spinach, chopped
      2 tb Capers
      2 tb Lemon juice
 
  Brush the veal with a thin film of olive oil (2 teaspoons total) and
  pound between 2 sheets of waxed. or parchment paper until 1/8 inch
  thick.
  
  Heat the remaining oil in a heavy skillet. When the oil begins to
  smoke, add the veal and saute for 1 minute on each side, until
  browned and cooked through. Remove to a platter and keep warm.
  Deglaze the pan with the chicken stock. Boil until reduced to 1/3
  cup. Add the spinach and cook until the spinach wilts. Pour over
  veal. Add the capers and lemon juice to the pan and cook 30 seconds.
  Scatter over the veal and spinach.
  
  PER SERVING: 195 calories, 26 g protein, 2 g carbohydrate, 9 g fat (2
  g saturated), 89 mg cholesterol, 182 mg sodium, 1 g fiber.
  
  Andrew Schloss writing in the San Francisco Chronicle, 12/16/92.
  
  Posted by Stephen Ceideburg
 




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Recipe ID 63555 (Apr 03, 2005)

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