- 4 veal scallops
- 1/2 c AP flour
- 2 tbsp. butter
- 1 garlic clove, minced
- 1 shallot, minced
- 1/2 c white wine
- 1/2 c chicken stock
- 1 lemon, juiced
- 2 tbsp. capers
- 1 tbsp. parsley, chopped
- 8 oz brown rice pasta
- salt and pepper
- parmesan cheese, optional, for topping
- Bring a large pot of water to a boil. Generously salt the water. When the water comes to a boil, drop in the pasta. Cook the pasta per the box’s instructions. When the pasta is done, drain.
- While the pasta is cooking, pour the flour on a large plate or baking sheet. Season the veal on both sides with salt and pepper, and then dredge in the flour. Shake off any excess flour and lay on a sheet pan.
- Pour 1 tablespoon of olive oil in a large skillet over medium/high heat. When the oil is hot, sear the veal in the pan. The veal is ready to flip when it is gold brown. It should only take 3-4 minutes per side (it could take even shorter, depending on how thin your veal is). When the veal is done, take out of the pan and place on a plate while you make the sauce.
- In the same pan you cooked the veal in, add one tablespoon butter. When the butter has melted, add the shallots and garlic to the pan. Cook them for 1-2 minutes. You do not want the garlic to brown. When the garlic has cooked, add in the white wine. Let the wine deglaze the pan and reduce some. When the wine has reduced, add in the chicken stock, lemon juice and capers. Let the sauce cook for 5-7 minutes.
- Season the sauce with salt and pepper then add the last tablespoon of butter. When the sauce has come together, add back in the veal. Let the veal cook in the sauce then add the pasta to the skillet. Toss the sauce with the pasta to marry all the flavors. Lastly, top the pan with the parsley to give the dish some freshness.
- Toss everything together one last time and then serve. Top the dish with parmesan and fresh lemon. Enjoy!