Prepare to transform your kitchen into a culinary paradise with this mouthwatering Italian delicacy that promises to tantalize your taste buds and impress even the most discerning dinner guests! Imagine tender veal scallops kissed by a zesty lemon-caper sauce, delivering a symphony of flavors that transport you straight to the sun-drenched coastlines of Italy. This restaurant-quality dish is not just a meal—it's an experience that will elevate your home cooking from ordinary to extraordinary in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb veal scallops
- 2 tablespoons capers
- 1 lemon, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing your ingredients. Rinse the veal scallops under cold water and pat them dry with paper towels. This will help ensure a nice sear when cooking.
- Season the veal scallops on both sides with salt and pepper to taste. This will enhance the flavor of the meat.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Allow the oil to heat until it shimmers, which indicates it is hot enough for cooking.
- Carefully add the veal scallops to the skillet in a single layer. Do not overcrowd the pan; you may need to do this in batches if your skillet isn't large enough.
- Sear the scallops for about 3-4 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C). Once done, remove the scallops from the skillet and set them aside on a plate.
- In the same skillet, add the capers and sauté for about 1 minute, allowing them to release their flavor into the oil.
- Next, add the freshly squeezed lemon juice to the skillet. Stir well to combine, scraping up any browned bits from the bottom of the pan for extra flavor.
- Return the veal scallops to the skillet, and gently toss them in the lemon-caper sauce. Cook for an additional 1-2 minutes to heat through and allow the flavors to meld.
- Once everything is well combined and heated, remove the skillet from the heat. Taste the sauce and adjust the seasoning with additional salt and pepper if necessary.
- To serve, plate the veal scallops and spoon the lemon-caper sauce over the top. Garnish with freshly chopped parsley for a pop of color and added freshness.
- Enjoy your Scallops of Veal with Capers and Lemon with a side of your choice, such as sautéed vegetables or a light salad.
Tips
- Pat the veal scallops completely dry before seasoning to ensure a perfect golden-brown sear.
- Use a heavy-bottomed skillet for even heat distribution and better caramelization.
- Don't overcrowd the pan—cook in batches if necessary to maintain high heat and achieve a crispy exterior.
- Use fresh, high-quality capers for the most vibrant flavor.
- Let the meat rest for a minute after cooking to retain its juiciness.
- Use a meat thermometer to ensure the veal reaches the perfect 145°F internal temperature.
- Fresh parsley isn't just a garnish—it adds a bright, fresh note that complements the rich flavors.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 3g
Protein: 36g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 90mg
