Lemon Veal Scallops
Elevate your dinner table with this exquisite Lemon Veal Scallops recipe—a quick yet sophisticated dish that’s bursting with vibrant flavors! Tender veal scallops are delicately pounded thin, coated in a seasoned flour mixture, and pan-seared to golden perfection. The real magic lies in the zesty lemon-infused sauce, made with dry white wine, savory stock, and a hint of garlic, all simmered to aromatic brilliance. A touch of fresh parsley adds a final flourish of color and herbaceous delight. Ready in just 30 minutes, this recipe pairs beautifully with silky mashed potatoes, al dente pasta, or crisp steamed vegetables. Perfect for weeknight meals or special occasions, this dish is a celebration of bright, citrusy flavors and melt-in-your-mouth textures.
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Recipe Information
Ingredients
- 500 grams Veal scallops
- 50 grams All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 30 grams Unsalted butter
- 2 cloves Garlic cloves, minced
- 125 milliliters Dry white wine
- 125 milliliters Chicken or veal stock
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
Instructions
Place the veal scallops between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4-inch thick.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each veal scallop in the flour mixture, shaking off the excess.
Heat the olive oil and half of the butter in a large skillet over medium-high heat.
Once hot, add the veal scallops in a single layer. Work in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side or until golden brown. Remove from the skillet and set aside on a plate.
In the same skillet, lower the heat to medium and add the remaining butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Allow the wine to simmer for about 2 minutes to reduce slightly.
Add the chicken or veal stock, lemon juice, and lemon zest. Stir well and let the sauce simmer for 3-4 minutes to thicken slightly.
Return the veal scallops to the skillet and spoon the sauce over them. Cook for an additional 2-3 minutes to reheat the scallops and allow the flavors to meld.
Remove from heat and sprinkle with fresh parsley.
Serve immediately with your choice of side, such as mashed potatoes, pasta, or steamed vegetables.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.0 g | 123% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 2859 mg | 124% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.2 g | ||
| Protein | 133.5 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1840 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
