Veal With Seafood - cooking recipe

Ingredients

1 1/2 lbs veal scallops or 1 1/2 lbs veal cutlets, sliced 1/4 inch thick and pounded thin
1 teaspoon salt
1 teaspoon white pepper
3 tablespoons flour
6 tablespoons butter
1 tablespoon olive oil
2 tablespoons chopped scallions
1/2 cup dry white wine
1 cup heavy cream
1/2 lb mushroom, wiped,trimmed and sliced
1 tablespoon lemon juice
2 tablespoons chopped parsley
1/4 lb shrimp, peeled,deveined,and steamed
1/2 lb crabmeat, picked over well

Preparation

Pat the veal dry with paper towels.
Combine the salt, pepper and flour in a shallow dish; dredge the veal in the flour, shaking off the excess.
In a large heavy skillet, melt 3 tablespoons of the butter with the oil; when hot, saute the scallops for 2 minutes on each side; remove to a heated platter and keep warm.
Reduce the heat and saute the scallion for 1 minute; remove from the pan; add the wine and deglaze the pan over high heat until the liquid is reduced by half, about 2 minutes.
Reduce the heat to low; add the cream and simmer for 4 minutes; add the mushrooms and cook for 3 minutes; add the lemon juice and 1 tablespoon of the parsley; cook 1 minute.
Pour the sauce over the veal.
In a separate pan, melt the remaining 3 tablespoons of butter, add the shrimp and crabmeat and gently toss until warm, about 2 minutes.
Spoon on top of the veal and sprinkle with remaining parsley.