Veal Scallops with Asparagus, Lime Sauce
1 t Saffron threads,divided
2 T All-purpose flour
Salt to taste Pepper to taste 12 Veal scallops
2 T Vegetable oil
1 2/3 c Dry white wine
1 t Lime zest
1 T Fresh lime juice
4 T Heavy cream
12 Green peppercorns
1 lb Asparagus,fresh,sm,blanched
1. Combine 1/2 teaspoon saffron threads with flour, salt and pepper.
Dust both sides of veal scallops with seasoned flour. Brown veal in oil on both sides, about 5 minutes total. Remove veal to serving platter and keep warm. 2. Deglaze skillet with wine, then add lime zest, lime juice and
remaining saffron. Bring lime mixture to a boil and reduce to the consistency of syrup. Stir in heavy cream, bring to another boil and stir in peppercorns. Surround veal scallops with asparagus and top with sauce.