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Marlee Benefiel: "Flavor is fabulous, bright and savory. I always h…" Read More
8Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lemons
- 1/4 cup fresh flat leaf parsley (minced)
- 3 garlic cloves (minced)
- 8 veal scallops (about 1 1/2 lb. total, pounded to about 1/4-inch thickness)
- freshly ground pepper
- salt
- 4 Tbsp. unsalted butter
- 3/4 cup dry white wine
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Reviews(1)
Marlee Benefiel 4 years ago
Flavor is fabulous, bright and savory. I always have trouble not overcooking veal, maybe I should have pounded it to tendorize a bit...still I will definitely make this again. The gremolata would be yummy on other things like chicken, fish, pasta