(Ginger and lime make a pungent sauce for veal. Do try to find the pink peppercorns. They lend a subtle sweetness to the dish.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 1 large lime
- 6 tablespoons confectioners' sugar
- 1/2 cup water
- 1 pound veal scallops, pounded thin
- 3 tablespoons unbleached all-purpose flour
- Salt and freshly ground black pepper, to taste
- 4 tablespoons (1/2 stick) unsalted butter
- 1 cup chicken or veal stock
- 1-1/2 tablespoons finely chopped fresh ginger root
- 1 tablespoon pink peppercorns (available at specialty food stores)
Preparation:
Cut the zest of the lime into a fine julienne. Squeeze the juice from the lime and reserve. Combine the lime zest, sugar, and water in a small saucepan. Heat to boiling. Reduce the heat and simmer uncovered until most of the water has evaporated and the zest has candied in the clear syrup, 15 to 20 minutes. Do not let the zest brown. Remove from the heat and set aside.
Lightly coat the veal scallops with the flour seasoned to taste with salt and pepper. Melt 2 tablespoons of the butter in a large skillet over high heat. Add the veal scallops and quickly saute 1 to 2 minutes per side. Remove to a serving platter and keep warm while making the sauce.
Add the stock, ginger, reserved lime juice, and the peppercorns to the skillet. Heat to boiling and cook, stirring occasionally, until reduced by about half. Whisk in the remaining 2 tablespoons butter and season to taste with salt and pepper. Pour the sauce over the scaloppine and garnish with a few strips of the candied lime zest. Serve immediately.
Yield: 4 portions
Source: The Silver Palate Good Times Cookbook by Julee Rosso & Sheila A. Lukins (Workman Pub.)
Reprinted with permission.
Lightly coat the veal scallops with the flour seasoned to taste with salt and pepper. Melt 2 tablespoons of the butter in a large skillet over high heat. Add the veal scallops and quickly saute 1 to 2 minutes per side. Remove to a serving platter and keep warm while making the sauce.
Add the stock, ginger, reserved lime juice, and the peppercorns to the skillet. Heat to boiling and cook, stirring occasionally, until reduced by about half. Whisk in the remaining 2 tablespoons butter and season to taste with salt and pepper. Pour the sauce over the scaloppine and garnish with a few strips of the candied lime zest. Serve immediately.
Yield: 4 portions
Source: The Silver Palate Good Times Cookbook by Julee Rosso & Sheila A. Lukins (Workman Pub.)
Reprinted with permission.
