1 ts Saffron threads,divided
2 tb All-purpose flour
Salt to taste
Pepper to taste
12 Veal scallops
2 tb Vegetable oil
1 2/3 c Dry white wine
1 ts Lime zest
1 tb Fresh lime juice
4 tb 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.
