Scallops in wine
Presentation
Have you ever wanted to bring the authentic flavor of an Italian trattoria right into your kitchen, with minimal effort? Today I'll reveal the secret to scaloppine al vino e parsley: a timeless classic that focuses on quality and speed.
Imagine tender slices of meat, wrapped in a velvety, fragrant cream, where the acidity of the white wine pairs perfectly with the freshness of the parsley. It's the ideal dish for a refined yet quick dinner. Follow me step by step and discover how to transform a few simple ingredients into a masterpiece of balance and flavor.
Ingredients:
- 5 slices of veal
- 50g of butter
- 30g of olive oil
- 100g of white wine
- 70g of vegetable broth
- flour 0 as needed
- parsley as needed
- salt as needed
Preparation:
1 Chop the parsley quite finely, 2 Then pound the veal slices with a meat tenderizer, working from the center outward. 3 Dust the veal slices with flour on both sides, shaking off the excess.
4 Melt the butter and oil in a nonstick pan and, over medium heat, sear the scallops on one side. Then cook them for a couple of minutes on the other side and 5 Add the wine. Once all the alcohol has evaporated, 6 Add the broth and season to taste.
Once a nice creamy sauce has formed, 7 add the parsley. 8 Plate the scallops 9 , drizzling their sauce over the surface.
Advise
- Emulsification : to emulsify the liquid with the fats and create that lovely sauce, just shake the pan vigorously.
- Gluten free : Corn or rice starch can be used instead of flour.
- Storage : The scallops should be consumed immediately while hot.
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