This elegant yet approachable dish features tender veal scallops pan-seared to a golden brown, served alongside fresh blanched asparagus. The star of the meal is the bright lime and saffron sauce, which combines the earthy notes of saffron with the sharp acidity of fresh lime juice and the richness of heavy cream. It offers a perfect balance of textures and flavors, making it ideal for a romantic dinner at home or a special weekend brunch. The preparation is straightforward, requiring only basic sautéing and reduction techniques, allowing you to create a restaurant-quality meal with ingredients commonly found in your pantry.
Veal Scallops With Asparagus, Lime Sauce
Description
This elegant yet approachable dish features tender veal scallops pan-seared to a golden brown, served alongside fresh blanched asparagus. The star of the meal is the bright lime and saffron sauce, which combines the earthy notes of saffron with the sharp acidity of fresh lime juice and the richness of heavy cream. It offers a perfect balance of textures and flavors, making it ideal for a romantic dinner at home or a special weekend brunch. The preparation is straightforward, requiring only basic saut&# 195;©ing and reduction techniques, allowing you to create a restaurant-quality meal with ingredients commonly found in your pantry.Ingredients
Directions
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Combine 1/2 teaspoon of the saffron threads with the all-purpose flour, salt, and pepper in a shallow dish.
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Dust both sides of the veal scallops with the seasoned flour mixture.
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Heat vegetable oil in a large skillet over medium-high heat.
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Brown the veal scallops in the oil on both sides, cooking for about 5 minutes total until golden.
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Remove the veal scallops to a serving platter and keep warm in the oven.
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Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom.
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Add the lime zest, lime juice, and the remaining 1/2 teaspoon of saffron to the skillet.
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Bring the lime mixture to a boil and reduce until it reaches a syrup-like consistency.
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Stir in the heavy cream and bring the sauce back to a boil.
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Stir in the green peppercorns.
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Arrange the blanched asparagus around the veal scallops on the platter.
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Spoon the lime saffron cream sauce over the veal and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 27.3kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.1mg1%
- Total Carbohydrate 5.7g2%
- Dietary Fiber 0.2g1%
- Sugars 0.0g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the asparagus is blanched before serving to ensure it is tender and cooks evenly with the sauce.
Saffron can vary in potency; taste the sauce before serving and adjust seasoning if necessary.
For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce will be less rich.
Veal scallops cook quickly, so keep an eye on them to avoid overcooking. They should be pink in the center for optimal tenderness.
