Veal Scallops With Bacon And Tomatoes

My husband, Ivan, and I moved to Corsica from Madagascar eleven years ago on a whim. We restored an abandoned convent and saved the thousand-year-old olive grove surrounding it. The fact that I live in the country -- with the luxury of having a garden full of wonderful ingredients -- makes it easy for me to love cooking. I like to surprise my family and guests with unexpected flavor combinations that don't take a lot of effort.

Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

3		Thick-cut bacon slices - chopped
1 lb	454g / 16oz	Russet potatoes - peeled, and
		Cut into 1/2" cubes
1 3/4 lbs	794g / 28oz	Veal scallops
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	All-purpose flour
2 tablespoons	30ml	Butter - (1/4 stick)
1 cup	237ml	Canned low-salt chicken broth
1/3 cup	78ml	Dry vermouth
2		Garlic cloves - thinly sliced
2 teaspoons	10ml	Chopped fresh thyme

Recipe Instructions

Cook bacon in heavy large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to small bowl.

Add potatoes to drippings in skillet. Cover and cook until potatoes are tender, stirring occasionally, about 8 minutes. Transfer potatoes to medium bowl; cover to keep warm. Reserve skillet.

Sprinkle veal with salt and pepper; coat with flour and shake off excess. Add butter to skillet and melt over medium-high heat. Working in batches, add veal to skillet and cook until brown and cooked through, about 2 minutes per side. Transfer veal to platter.

Add broth, vermouth, garlic, and thyme to skillet and bring to boil, scraping up any browned bits. Boil until sauce is reduced to 3/4 cup, about 3 minutes. Mix in bacon. Season sauce with salt and pepper. Pour sauce over veal. Surround with potatoes; serve.

This recipe yields 4 servings.

Source:
Bon Appetit, May 2002

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