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Ingredients
- 1 lb Asparagus,fresh,sm,blanched
- 12 Green peppercorns
- 4 tb Heavy cream
- 1 tb Fresh lime juice
- 1 ts Lime zest
- 1 2/3 c Dry white wine
- 2 tb Vegetable oil
- 12 Veal scallops
- Pepper to taste
- Salt to taste
- 2 tb All-purpose flour
- 1 ts Saffron threads,divided
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Directions
Menge: 4 Portionen
1. Combine 1/2 teaspoon saffron threads with flour, salt and pepper. Dust both sides of veal scallops with seasoned flour. Brown veal in oil on both sides, about 5 minutes total. Remove veal to serving platter and keep warm.
2. Deglaze skillet with wine, then add lime zest, lime juice and remaining saffron. Bring lime mixture to a boil and reduce to the consistency of syrup. Stir in heavy cream, bring to another boil and stir in peppercorns. Surround veal scallops with asparagus and top with sauce.
Weitere Informationen zur Kategorie Asparagus.
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