Scallopini Of Veal Avocado(Serves 6 To 8) - cooking recipe

Ingredients

12 small veal scallops
2 Tbsp. all-purpose flour
4 Tbsp. butter
lemon juice (fresh)
chives or parsley, chopped
1 large avocado (ripe and firm)
1/4 c. sherry, Madeira or Marsala
1/2 c. beef stock
salt and ground pepper

Preparation

Pound the scallops until thin.
Rub flour lightly into each piece of meat.
Cut the avocado in half lengthwise, peel and remove the seed.
Cut the halves lengthwise into thin slices and coat with lemon juice to keep from discoloring.
Heat 3 tablespoons of butter in a heavy skillet and add a drop of Wesson oil (this will keep the butter from burning too quickly).
Add the scallops and saute over medium heat until golden brown.
Season with salt and pepper.
Remove the scallops to a platter and keep in a warm place.