Ingredients
- 1 ripe Hass avocado
- 1 wedge fresh lemon
- 2/3 pound veal scallops
- Salt and pepper
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 tablespoon butter, cut into pieces
- 1/4 cup dry vermouth or white wine
- 3 to 4 tablespoons cream, 3 turns of the pan
- 1 tablespoon fresh thyme leaves, to garnish
- 2 tablespoons chopped or snipped chives, to garnish
Directions
Cut avocado in half all around and down to the pit. Twist the avocado to separate the halves. Hit the pit with your knife to pop it out. Scoop the avocado out of each half of skin with a large spoon. Slice the avocado and squeeze a little lemon juice on it to retard the browning. Reserve the avocado.
Season the scallops of veal with salt and pepper. Heat the extra-virgin olive oil and butter in a large skillet over medium to medium high heat. Add the veal and cook 2 minutes on each side. Remove the veal to a platter or individual plates. Add vermouth or wine to the pan and deglaze it, lifting up any color or veal bits. Add cream and stir it in. Turn off the heat and let cream bubble 1 minute. Arrange the avocado on the scallops of veal. Strap the meat and avocado with sauce and garnish with a generous sprinkle of chopped thyme or chives.
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By barbaradell61
bethpage, NY
on February 28, 2011
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this veal was great. it cooked up in a snap. my bf kept asking me why and what was the point of the avocado and i couldn't answer him. when he started eating though all bets were off. he went through his plate like a vaccuum, eating avocado and veal together on the fork. needless to say i was asked to make it again. i made asparagus with garlic, oil, breadcrumbs and parm as a side. yum!
By FusionLove
Chelsea, MI
on January 08, 2011
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Awwwwesome! I love how Rachel goes out of the box and puts avocado with it! I'm going to try it with sage instead of thyme (I have a rocken' sage plan in my kitchen window.
But, my favorite taco shop side dish is spicy pickled carrots and they add sage and onion ---- so tasty! Gotta be a good mix with this due to the avocado. I also have some polenta I've been waiting to use and this sounds the perfect opportunity!
-Thanks Rach!
By chefamy_8308385
Omaha, NE
on October 02, 2007
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This recipe was so easy and very good. I just made a side of rice to go with it. The only thing I would suggest is to plan ahead if you want to make it. My grocery store doesn't always carry Veal so they needed a day to get it for me.
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