Basque Veal Scallops with Vegetables

[dr_dad]

Basque Veal Scallops with Vegetables

Serves 4 as Main Dish.

This recipe appeared in the July 1970 Gourmet. The flavors justify the presentation. We have prepared this entree several times a year since. Origins are in the Basque area, "Escalopes Biscayenne Hotel Etchola". Have varied the recipe in many ways thru the years, but our version basically remains as the original with the exception that we prefer vermouth to the white wine and we reduce the sauce a bit more, and use french style butter. The vegetables can be prepared ahead and reheated. We serve with rice.

In a saucepan combine 1 onion, diced, 3 garlic cloves, minced, 2 medium green peppers, seeded and coarsely chopped, salt to taste, and a dash of sugar. Saute the vegetables in a small amount of butter and oil until they are tender. Add 1 pound tomatoes, peeled, seeded, and coursley chopped, and simmer the mixture over low heat for 1 hour.

In a skillet saute 1 pound veal scallops in 3 tablespoons butter over high heat until they are lightly browned and cooked through. Transfer them to a heated platter. To the drippings in the pan add 1/3 cup white wine and cook the mixture over high heat until reduced by half. Swirl in 1 tablespoon butter until it is just melted and add salt to taste. Pour the sauce over the veal and sprinkle it with chopped parsley. Serve the veal with the prepared vegetables.

Keywords: Main Dish, Easy, Veal, Dinner

( RG929 )