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Source: Stop and Smell the Rosemary

Veal Scallops with Leeks and Cream
Mild leeks in a light, creamy sauce, are the perfect accompaniment to tender veal.
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Serves: 2
Prep Time: 10 minutes
Cook Time: 25 minutes
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2 tablespoons unsalted butter
2 large leeks, white and pale green parts only, chopped(about 2 cups)
1 teaspoon chopped fresh thyme
6 veal scallops
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup heavy whipping cream
2 green onions, sliced




Melt 1 tablespoon butter in a large skillet over medium heat. Add leeks and thyme. Saute until leeks are tender and just beginning to brown, about 8 minutes. Transfer to a small bowl. Set aside.
Increase heat to high. Melt remaining 1 tablespoon butter in same skillet. Season veal with salt and pepper. Add to skillet and cook until brown and tender, about 2 minutes per side.

Transfer veal to serving platter, cover with foil, and keep warm. Add cream and leek mixture to skillet. Boil until reduced to sauce consistency, scraping up any browned bits, about 2 minutes. Adjust seasonings. Pour the sauce over the veal and garnish with green onions.





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