Veal Scallops with Apple-Cream Sauce & Fennel Slaw

EVERYDAY WITH RACHAEL RAY
17Ingredients
50Minutes

Ingredients

US|METRIC
  • 1 lemon (small, about 3 tbsp.)
  • 2 teaspoons agave nectar (or pale honey, such as acacia honey)
  • 5 tablespoons EVOO
  • 1 bulb fennel
  • 3 tablespoons fronds
  • 1/2 red onion (shaved with a mandoline or very thinly sliced)
  • 2 celery (ribs, with leafy tops, very thinly sliced on an angle)
  • salt
  • pepper
  • 12 veal scallops (thin, about 24 oz. total)
  • 1 cup flour
  • 3 tablespoons butter
  • 2 Honeycrisp apples (or Pink Lady, peeled, cored and sliced)
  • 2 shallot (thinly sliced)
  • 1/8 teaspoon ground nutmeg (or freshly grated)
  • 1/3 cup calvados (apple brandy)
  • 3/4 cup heavy cream
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