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Gigi's Veal Scallops Polonaise

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Friday, November 10, 2006

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Dining Room
Henry Gulick
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Gigi’s Veal Scallops Polonaise

2 pounds veal scallops
Salt, pepper, paprika, flour
6 tablespoons unsalted butter
2 onions, finely chopped
3 medium tomatoes, peeled, seeded and chopped
1 red bell pepper, roasted, peeled, chopped
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
1 cup sour cream, room temperature

Season the veal scallops well with salt, pepper and paprika.  Dredge them lightly with flour and sauté them quickly in butter.  Remove scallops to serving dish and keep warm. Add onions to pan and sauté until they are light golden. Add the tomatoes and bell pepper and cook 5 minutes. Then add the wine and parsley and simmer 3 to 4 minutes longer.  Season to taste with salt and pepper. Finally, stir in the sour cream and heat through, but do not boil. Adjust seasoning if necessary. Pour sauce over veal and serve.  Serves 6.
 

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