Veal Scallops Oporto

• 8 large or 12 medium veal scallops, pounded thin
• Flour
• 6 tablespoons butter
• 3 tablespoons olive oil
• 2/3 cup port
• 1/2 cup heavy cream

1. Flour scallops lightly and saute in butter and olive oil, turning to brown evenly.
2. When brown and tender, add port and cook gently for 2 minutes.
3. Season to taste.
4. Remove meat to a hot platter and add cream to pan.
5. Stir to scrape up brown bits and thicken lightly with a little beurre manie.
6. Taste for seasoning and pour over scallops.
7. Serve with home-made noodles dressed with buttered crumbs.
8. With this, drink a white Burgundy.

veal scallops, flour, butter, olive oil, port, heavy cream

Taken from www.epicurious.com/recipes/food/views/veal-scallops-oporto-101484 (may not work)