Veal With Seafood

• 1 1/2 lbs veal scallops or 1 1/2 lbs veal cutlets, sliced 1/4 inch thick and pounded thin
• 1 teaspoon salt
• 1 teaspoon white pepper
• 3 tablespoons flour
• 6 tablespoons butter
• 1 tablespoon olive oil
• 2 tablespoons chopped scallions
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 lb mushroom, wiped,trimmed and sliced
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley
• 1/4 lb shrimp, peeled,deveined,and steamed
• 1/2 lb crabmeat, picked over well

1. Pat the veal dry with paper towels.
2. Combine the salt, pepper and flour in a shallow dish; dredge the veal in the flour, shaking off the excess.
3. In a large heavy skillet, melt 3 tablespoons of the butter with the oil; when hot, saute the scallops for 2 minutes on each side; remove to a heated platter and keep warm.
4. Reduce the heat and saute the scallion for 1 minute; remove from the pan; add the wine and deglaze the pan over high heat until the liquid is reduced by half, about 2 minutes.
5. Reduce the heat to low; add the cream and simmer for 4 minutes; add the mushrooms and cook for 3 minutes; add the lemon juice and 1 tablespoon of the parsley; cook 1 minute.
6. Pour the sauce over the veal.
7. In a separate pan, melt the remaining 3 tablespoons of butter, add the shrimp and crabmeat and gently toss until warm, about 2 minutes.
8. Spoon on top of the veal and sprinkle with remaining parsley.

veal scallops, salt, white pepper, flour, butter, olive oil, scallions, white wine, heavy cream, mushroom, lemon juice, parsley, shrimp, crabmeat

Taken from www.food.com/recipe/veal-with-seafood-81673 (may not work)