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Categories:Viewed: 24 - Published at: 3 years ago
Ingredients
- 1 ripe Hass avocado
- 1 fresh lemon wedge
- 23 lb veal scallops
- salt and pepper
- 2 tablespoons extra virgin olive oil, 2 turns of the pan
- 1 tablespoon butter, cut into pieces
- 14 cup dry vermouth or 14 cup white wine
- 3 -4 tablespoons cream, 3 turns of the pan
- 1 tablespoon fresh thyme leave, to garnish
- 2 tablespoons chopped or snipped chives, to garnish
Method
- Cut avocado in half all around and down to the pit.
- Twist the avocado to separate the halves.
- Hit the pit with your knife to pop it out.
- Scoop the avocado out of each half of skin with a large spoon.
- Slice the avocado and squeeze a little lemon juice on it to retard the browning.
- Reserve the avocado.
- Season the scallops of veal with salt and pepper.
- Heat the extra-virgin olive oil and butter in a large skillet over medium to medium high heat.
- Add the veal and cook 2 minutes on each side.
- Remove the veal to a platter or individual plates.
- Add vermouth or wine to the pan and deglaze it, lifting up any color or veal bits.
- Add cream and stir it inches.
- Turn off the heat and let cream bubble 1 minute.
- Arrange the avocado on the scallops of veal.
- Strap the meat and avocado with sauce and garnish with a generous sprinkle of chopped thyme or chives.
