Curried Veal with Shallot and Pear Sauce

• 9 ounces 1/4-inch-thick veal scallops
• 1 1/2 tablespoons butter
• 1 large pear, peeled, cored, coarsely chopped
• 1/4 cup finely chopped shallots
• 1 teaspoon curry powder
• 1/2 cup dry white wine
• 1/3 cup whipping cream

1. Sprinkle veal with salt and pepper.
2. Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
3. Add veal; saute until just cooked through, about 1 minute per side.
4. Transfer veal to plate.
5. Add pear, shallots and remaining 1/2 tablespoon butter to same skillet.
6. Cook until shallots are golden, about 2 minutes.
7. Add curry powder; stir 1 minute.
8. Add wine and cream and bring to boil.
9. Reduce heat to medium and simmer until sauce thickens and pear is soft, about 3 minutes.
10. Season sauce to taste with salt and pepper.
11. Return veal and any accumulated juices to sauce.
12. Simmer until just heated through, about 1 minute.
13. Divide veal and sauce between plates and serve.

veal scallops, butter, pear, shallots, curry powder, white wine, whipping cream

Taken from www.epicurious.com/recipes/food/views/curried-veal-with-shallot-and-pear-sauce-4237 (may not work)