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Veal Scallops With Asparagus, Lime Sauce Recipe
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1 t Saffron threads,divided 2 T All-purpose flour Salt to taste Pepper to taste 12 Veal scallops 2 T Vegetable oil 1 2/3 c Dry white wine 1 t Lime zest 1 T Fresh lime juice 4 T Heavy cream 12 Green peppercorns 1 lb Asparagus,fresh,sm,blanched 1. Combine 1/2 teaspoon saffron threads with flour, salt and pepper. Dust both sides of veal scallops with seasoned flour. Brown veal in oil on both sides, about 5 minutes total. Remove veal to serving platter and keep warm. 2. Deglaze skillet with wine, then add lime zest, lime juice and remaining saffron. Bring lime mixture to a boil and reduce to the consistency of syrup. Stir in heavy cream, bring to another boil and stir in peppercorns. Surround veal scallops with asparagus and top with sauce.
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