|Veal scallops||1 1⁄2 Pound, cut 3/8 -inch thick and pounded to 1/4 inch|
|Seasoned flour||1 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
Dredge veal scallops in seasoned flour.
Melt butter in a medium skillet; add scallops, a few at a time.
Do not let them overlap in the pan.
Saute 2 to 3 minutes on each side over medium heat.
Remove scallops to a serving plntter.
Add capers to pan juices.
Add brandy and ignite to burn off alcohol.
Heat thoroughly; pour sauce over real scallops.
Serving size: Complete recipe
Calories 2164 Calories from Fat 1101
% Daily Value*
Total Fat 123 g189.7%
Saturated Fat 58 g289.8%
Trans Fat 0 g
Cholesterol 896.2 mg298.7%
Sodium 679.2 mg28.3%
Total Carbohydrates 12 g4.1%
Dietary Fiber 0.41 g1.6%
Sugars 0.3 g
Protein 207 g414.2%
Vitamin A 28.1% Vitamin C 0.59%
Calcium 5.1% Iron 3.9%
*Based on a 2000 Calorie diet