Ingredients:
|
Directions:
Preheat oven to 200 degrees.
Combine apples, lemon juice, shallots, garlic and saffron in a large mixing bowl and toss to combine; set aside.
Trim veal of any fat or membrane. With a wooden spoon or rolling pin, flatten, but do not pound, veal scallops to uniform thickness of 1/4-inch.
Place flour in a pie plate and lightly dredge veal scallops on both sides. Shake of excess flour and set aside on a large flat plate.
In a large heavy-gauge skillet, heat 3 to 4 tablespoons of the clarified butter over medium-high heat. Place as many scallops in the skillet as will fit without overcrowding, increase the heat to high, and brown veal quickly, 2 to 3 minutes on each side, adding more clarified butter as needed. With tongs, transfer scallops to a heatproof serving platter and keep warm in the oven. Repeat for the remaining scallops.
For the sauce, carefully pour off any fat and butter remaining in the skillet. Add the wine and deglaze the pan over medium-high heat, scraping up any browned bits clinging to the bottom of the pan with a wooden spatula. Cook until liquid is reduced to 2 tablespoons, about 2 minutes. Add stock. From serving platter, pour accumulated veal juices back into skillet. Increase heat to high and cook, stirring, until sauce is reduced to 1/4 cup, about 2 minutes.
Add crème fraîche, or heavy cream, to reduce stock, and cook at just under boiling point until the sauce thickens, 3 to 5 minutes.
Add the apple mixture to the sauce and stir gently until combined. Reduce heat and simmer gently until apples are heated through, about 2 minutes. Pour sauce over veal scallops, top with apples, and serve immediately. |
|