Calf'S Liver With Scallions Sherry, And Pancetta

• 2 (1/2-inch-thick) slices calf's liver
• 1/2 cup milk
• 3 thin slices pancetta, chopped
• 1 tablespoon vegetable or olive oil, divided
• 1/2 cup all-purpose flour
• 2 tablespoons unsalted butter, divided
• 1 cup thinly sliced scallions (1 small bunch)
• 1/4 cup cream Sherry
• 2 tablespoons water

1. Soak liver in milk 15 minutes.
2. Cook pancetta in 1 teaspoon oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until crisp, 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain, leaving fat in skillet.
3. Discard milk and pat liver dry. Stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a piece of wax paper or a plate and dredge liver in mixture, knocking off excess.
4. Add remaining 2 teaspoons oil to fat in skillet and heat over medium-high heat until hot. Cook liver, turning once, until browned but still pink in center, about 4 minutes total. Transfer to plates.
5. Melt 1 tablespoon butter in skillet over medium-high heat, then saute scallions until softened, about 1 minute. Add Sherry, water, 1/2 teaspoon salt, and 1/8 teaspoon pepper and boil until reduced slightly, about 1 minute. Remove from heat and stir in remaining tablespoon butter until incorporated. Spoon over liver and sprinkle with pancetta.

milk, thin slices pancetta, vegetable, allpurpose, unsalted butter, scallions, cream sherry, water

Taken from www.epicurious.com/recipes/food/views/calfs-liver-with-scallions-sherry-and-pancetta-350635 (may not work)