These Veal scallops are so quick yet so tasty to make. The splash of balsamic vinegar adds a wonderful kick to the sautéed vegetables and following the recipe guidelines the veal were cooked to perfection. Having freshly ground pepper makes a big difference when seasoning the scallops and vegetables.
Scallop-stuffed Roast Bell Peppers with Pesto
Ingredients Veal scallops
- 4 veal scallops, about 6 oz(175g)
- Each and ¼ inch (5mm) thick
- 4 tbsp (60ml) all-purpose flour
- 3 tbsp (45ml) olive oil
Ingredients Sautéed vegetables
- 1 yellow pepper, cored and seeded
- 1 medium eggplant, trimmed
- 1 zucchini, trimmed
- 4 tbsp (60ml) olive oil
- 1 garlic clove (unpeeled), smashed
- Few thyme sprigs
- Sea salt and black pepper
- Splash of balsamic vinegar
Instructions
- Mince the vegetables.
- Heat 3 tbsp (45ml) olive oil in a large skillet with the garlic.
- Tip in the bell peppers, eggplant, and thyme, and cook over high heat for 3 to 4 minutes. Add the zucchini.
- Season and sauté for 2 minutes until the vegetables are just tender.
- Take off the heat and dress with the remaining olive oil and balsamic vinegar, check the seasoning. Keep warm.
- Coat the veal all over with the flour seasoned with salt and pepper, shaking off any excess.
- Heat the olive oil in a wide pan and sauté the veal over high heat for 1 ½ minutes on each side until golden brown. (Do this in two batches if your pan is not wide enough.)
- Transfer the scallops to warm plates and spoon the sautéed vegetables over them to serve.
TGIAC Notes
- We threw in an orange pepper just because we had one and figured it wouldn’t hurt… we were right.
- We recommend having the veal floured ahead of time
- This recipe is from Gordon Ramsay’s Fast Food
Prepped ingredients…so colorful!
We found this kinda strange, but we really didn’t want the Gordon Ramsay book to swear at us! So we followed it to a T
Sautée the bell peppers, eggplant, and thyme until…
they look pretty like this! Or 3 to 4 minutes
Add the zucchini and sautée some more
When you think they are ready, set aside (who really knows anyways…i mean c’mon they’re veggies!)
Make sure the seasoning is right then add the remaining oil and balsamic vinegar to taste. Set aside.
Flour and season the veal (contrary to the order of pictures…we had them ready before the veggies)
Sear the veal for 1 1/2 minute on each side (they were cooked to perfection following these guidelines)
Once again, make the plate look pretty and enjoy this tasty meal!
Have you tried out this recipe? Then we’d like to hear from you! Share your thoughts and tips by leaving us a comment! Thanks from TGIAC!