Scallopini Of Veal Avocado(Serves 6 To 8)

• 12 small veal scallops
• 2 Tbsp. all-purpose flour
• 4 Tbsp. butter
• lemon juice (fresh)
• chives or parsley, chopped
• 1 large avocado (ripe and firm)
• 1/4 c. sherry, Madeira or Marsala
• 1/2 c. beef stock
• salt and ground pepper

1. Pound the scallops until thin.
2. Rub flour lightly into each piece of meat.
3. Cut the avocado in half lengthwise, peel and remove the seed.
4. Cut the halves lengthwise into thin slices and coat with lemon juice to keep from discoloring.
5. Heat 3 tablespoons of butter in a heavy skillet and add a drop of Wesson oil (this will keep the butter from burning too quickly).
6. Add the scallops and saute over medium heat until golden brown.
7. Season with salt and pepper.
8. Remove the scallops to a platter and keep in a warm place.

veal scallops, flour, butter, lemon juice, chives, avocado, sherry, beef stock, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=318228 (may not work)