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Also serve puréed winter squash and fettuccine tossed with sage and butter. For
dessert, put out chilled grapes and a platter of anise biscotti with sweetened
3 tablespoons chopped fresh Italian parsley
3 teaspoons finely chopped garlic
1 1/2 teaspoons grated lemon peel
10 ounces thin veal scallops
2 tablespoons (1/4 stick) unsalted butter
1 1/2 tablespoons fresh lemon juice
Mix chopped Italian parsley, 1/2 teaspoon chopped garlic and grated lemon peel
in small bowl. Season gremolata to taste with salt and pepper.
Sprinkle veal with salt and pepper.
Melt 1 tablespoon butter in heavy large nonstick skillet over medium-high heat.
Add veal to skillet and sauté until cooked through, about 2 minutes per side.
Transfer veal to plates. Add remaining 1 tablespoon butter and 2 1/2 teaspoons
garlic to skillet. Stir 30 seconds. Add lemon juice and bring to boil, scraping
up any browned bits. Spoon sauce over veal; sprinkle with gremolata.
Serves 2; can be doubled.
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