Veal Scallops With Asparagus, Lime Sauce

Recipe Ingredients

1 teaspoon	5ml	Saffron threads - divided
2 tablespoons	30ml	All-purpose flour
		Salt to taste
		Pepper to taste
12		Veal scallops
2 tablespoons	30ml	Vegetable oil
1 2/3 cups	394ml	Dry white wine
1 teaspoon	5ml	Lime zest
1 tablespoon	15ml	Fresh lime juice
4 tablespoons	60ml	Heavy cream
12		Green peppercorns
1 lb	454g / 16oz	Asparagus - fresh, sm, blanched

Recipe Instructions

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.

Source:
"Mangalorean Cuisine" by Saranya S. Hegde

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