|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.