{"id":974,"date":"2010-08-01T08:00:06","date_gmt":"2010-08-01T15:00:06","guid":{"rendered":"http:\/\/pwoodford.net\/cookblog\/?p=974"},"modified":"2021-03-03T14:21:45","modified_gmt":"2021-03-03T21:21:45","slug":"croutons-scallopini-al-limone","status":"publish","type":"post","link":"https:\/\/pwoodford.net\/cookblog\/?p=974","title":{"rendered":"Crouton&#8217;s Scallopini al Limone"},"content":{"rendered":"<p><a title=\"IMG_2817\" href=\"https:\/\/www.flickr.com\/photos\/halfmind\/33534402332\/in\/dateposted-public\/\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/c1.staticflickr.com\/4\/3791\/33534402332_57a335c553_z.jpg\" alt=\"IMG_2817\" width=\"640\" height=\"480\"\/><\/a><br \/>\n<div class=\"hrecipe h-recipe jetpack-recipe\" itemscope itemtype=\"https:\/\/schema.org\/Recipe\"><h3 class=\"p-name jetpack-recipe-title fn\" itemprop=\"name\">Crouton&#039;s Scallopini al Limone<\/h3><ul class=\"jetpack-recipe-meta\"><li class=\"jetpack-recipe-servings p-yield yield\" itemprop=\"recipeYield\"><strong>Servings: <\/strong>4<\/li><li class=\"jetpack-recipe-time\">\n\t\t\t\t<time itemprop=\"totalTime\" datetime=\"1 hr\"><strong>Time:<\/strong> <span class=\"time\">1 hr<\/span><\/time>\n\t\t\t<\/li><li class=\"jetpack-recipe-difficulty\"><strong>Difficulty: <\/strong>medium<\/li><li class=\"jetpack-recipe-print\"><a href=\"#\">Print<\/a><\/li><\/ul><div class=\"jetpack-recipe-content\"><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>6-8 veal scallops<\/li>\n<li>flour, salt, pepper<\/li>\n<li>2 tbsp olive oil<\/li>\n<li>3 tbsp butter<\/li>\n<li>1 can beef stock<\/li>\n<li>1 lemon, thinly sliced<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>Pound veal scallops, dredge in a mixture of flour, salt, and pepper, shake off excess, set aside.&nbsp; Heat 2 tbsp each of olive oil and butter in medium hot skillet.&nbsp; Brown scallops, two or three at a time, about 2 minutes per side until golden brown.&nbsp; Set aside.<\/p>\n<p>Drain all but a bit of the oil from the skillet and add 1\/2 can beef stock.&nbsp; Bring to a boil.&nbsp; Using a spatula or metal whisk, stir in all the dried flour sticking to the skillet, then keep stirring until the liquid reduces and thickens.&nbsp; Remove from heat and add the scallops, placing a thin lemon slice atop each one.&nbsp; Cover the skillet and cook scallops over low heat 10-15 minutes.<\/p>\n<p>When the scallops are done, transfer them (with or without the lemon slices &#8212; see note below) to a heated platter or casserole and place in oven on warm.&nbsp; Add remaining beef stock to the skillet, bring to a boil, and stir as the liquid reduces.&nbsp; When the liquid thickens, add the juice of 1 lemon (or 1-2 tsps of lemon juice), stir again.&nbsp; Add 1 tbsp butter and stir it in until melted.<\/p>\n<p>Take the scallops from the oven and pour the liquid over them.&nbsp; Serve.<\/div><\/div><\/p>\n<figure style=\"width: 640px\" class=\"wp-caption aligncenter\"><a title=\"IMG_2819\" href=\"https:\/\/www.flickr.com\/photos\/halfmind\/33534401352\/in\/dateposted-public\/\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/c1.staticflickr.com\/4\/3953\/33534401352_df1c4f59a6_z.jpg\" alt=\"IMG_2819\" width=\"640\" height=\"480\"\/><\/a><figcaption class=\"wp-caption-text\">Scallopini al limone w\/fettuchini alfredo, green beans, cucumber\/tomato salad<\/figcaption><\/figure>\n<p><strong>Notes<\/strong><\/p>\n<p>If you have time, use whole lemons.&nbsp; For the thin lemon slices, pick out the seeds before placing them on top of the scallops.&nbsp; When the scallops are cooked, you can leave the cooked lemon slices on top of each scallop, or, if you don&#8217;t like the limp look of cooked lemon slices, discard them and add fresh lemon slices to the dish when it&#8217;s ready to serve.<\/p>\n<p>Using chicken stock instead or beef stock gives the dish a lighter flavor.<\/p>\n<p>I like to serve this dish with <a href=\"http:\/\/pwoodford.net\/cookblog\/?p=981\">Fettuccini Alfredo<\/a> and a flavorful green vegetable like spinach or <a href=\"http:\/\/pwoodford.net\/cookblog\/?p=538\">green beans<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Notes If you have time, use whole lemons.&nbsp; For the thin lemon slices, pick out the seeds before placing them on top of the scallops.&nbsp; When the scallops are cooked, you can leave the cooked lemon slices on top of each scallop, or, if you don&#8217;t like the limp look of cooked lemon slices, discard them and add fresh lemon slices to the dish when it&#8217;s ready to serve. Using chicken stock instead or beef stock gives the dish a lighter flavor. I like to serve this dish with Fettuccini Alfredo and a flavorful green vegetable like spinach or green beans.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[37,18],"tags":[],"class_list":["post-974","post","type-post","status-publish","format-standard","hentry","category-italian","category-meats"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pixFB-fI","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/974","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=974"}],"version-history":[{"count":8,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/974\/revisions"}],"predecessor-version":[{"id":2538,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/974\/revisions\/2538"}],"wp:attachment":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=974"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=974"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=974"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}