Veal Scallops Fines Herbes


large or 12 medium veal scallops (about 1-1/2 pounds), pounded until thin
cup flour
tablespoons unsalted butter
tablespoons olive oil
tablespoons finely chopped chives
tablespoons finely chopped parsley
tablespoon finely chopped tarragon or 1 teaspoon dried tarragon
cup dry white wine
Salt, freshly ground black pepper



Coat the scallops lightly with flour, brushing off excess.  Heat the butter and oil, in a heavy skillet and when hot but not brown (butter should just stop foaming) add the scallops a few at a time, and sauté them quickly over high heat, about 3 to 4 minutes a side, until delicately browned.  Remove and keep warm while you do the rest of the scallops.  Add the chopped herbs and wine and cook for 2 minutes at high heat.  Season to taste with salt and pepper and serve immediately, with the pan juices poured over the scallops.  Serve with sautéed potatoes and julienne strips of blanched, sautéed carrot and zucchini. 


Serves 4.