Italian Parsley
Lucinda Foy
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Veal Scallops with Parsley, Lemon and Garlic

"Beef is the soul of cooking."
~ Marie-Antoine Careme

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Veal Scallops with Parsley, Lemon and Garlic
Bon Appetit October 1995

3 tablespoons minced fresh parsley
1 1/2 teaspoons grated lemon zest
1 large garlic clove, minced
1 1/2 tablespoons butter
1/2 pound veal scallops (about 2 large)
1/3 cup dry vermouth

Combine minced parsley, grated lemon zest and garlic in small bowl. Season with salt and pepper. Melt butter in heavy large skillet over high heat. Season veal with salt and pepper. Add veal to skillet; sauté until golden brown and just cooked through, about 1 minute per side. Transfer veal to Large plate. Add vermouth to skillet; boil 1 minute, scraping up browned bits. Add half
of parsley mixture and any accumulated juices from plate and boil 1 minute longer. Spoon sauce over veal. Sprinkle remaining parsley mixture over and serve. Serves 2.

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