Veal Scallops Sauteed with Spinach & Capers
Submitted by godess1963
Pounded-thin veal scallops seared golden in minutes, then topped with wilted spinach, briny capers, and a bright lemon pan sauce. Just 6 ingredients and 45 minutes for an elegant Italian weeknight dinner.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minWhen you want something that looks and tastes like a proper Italian restaurant dish but only takes 45 minutes start to finish, this is your move.
Thin-pounded veal scallops hit a screaming-hot skillet for barely a minute per side, picking up a gorgeous golden crust while staying tender inside.
The real magic happens in the pan drippings: chicken stock reduces down, fresh spinach wilts into it, and a hit of capers plus lemon juice brings that sharp, briny brightness that makes the whole plate sing.
Six ingredients. No fuss. All flavor.
Kitchen Tips
- Pound the scallops between parchment paper, not plastic wrap. Parchment won’t stick or tear.
- Get your skillet ripping hot before the veal goes in. If the oil isn’t shimmering, you’ll steam instead of sear.
- Don’t crowd the pan. Work in batches if needed so each scallop gets full contact with the surface.
Ingredients
Directions
Brush the veal with a thin film of olive oil (2 teaspoons total) and pound between 2 sheets of waxed. or parchment paper until ⅛ inch thick.
Heat the remaining oil in a heavy skillet.
When the oil begins to smoke, add the veal and sauté for 1 minute on each side, until browned and cooked through.
Remove to a platter and keep warm.
Deglaze the pan with the chicken stock.
Boil until reduced to ⅓ cup. Add the spinach and cook until the spinach wilts.
Pour over veal. Add the capers and lemon juice to the pan and cook 30 seconds.
Scatter over the veal and spinach.
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