Veal Scallops with White Wine Caper Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/4 c. atkins Bake mix or flax seed meal1/2 tsp salt1/4 tsp pepper2 tbs olive oil 1 lb veal scallops, pounded 1/4 " thick 1/2 c dry white wine 1/2 c chicken broth1/2 c stewed tomatoes1 tbs capers 1 tbs butter1 tbs parsley
1. Mix bake mix, salt and pepper in a shallow plate. heat half the oil in a large nonstick skillet over medium heat. Lightly coat scallops in mixture; tap off excess. saute half the scallops 2 to 3 minutes per side, until light golden brown. Repeat with remaining oil and scallops. Transfer to a plater and keep warm.
2. Add wine to skillet and cook 2 minutes, scrapping up brown bits on bottom. Add broth, tomatoes and capers. Cook 5 minutes, stirring frequently, until mixture thickens. Swirl in butter and parsley. Spoon sauce over veal.
Number of Servings: 2
Recipe submitted by SparkPeople user CKLDY6.
2. Add wine to skillet and cook 2 minutes, scrapping up brown bits on bottom. Add broth, tomatoes and capers. Cook 5 minutes, stirring frequently, until mixture thickens. Swirl in butter and parsley. Spoon sauce over veal.
Number of Servings: 2
Recipe submitted by SparkPeople user CKLDY6.
Nutritional Info Amount Per Serving
- Calories: 789.6
- Total Fat: 47.4 g
- Cholesterol: 268.1 mg
- Sodium: 1,251.3 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 6.9 g
- Protein: 70.6 g
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