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Gordon Ramsay's Veal Scallop with Saut�ed Vegetables

Source of Recipe

Marla


List of Ingredients

Gordon Ramsay's Veal Scallop with Saut�ed Vegetables



4 veal scallops, about 6 ounces each and 1/4-inch thick
4 tablespoons all-purpose flour
3 tablespoons olive oil
For the sauteed vegetables
1 red bell pepper, cored and seeded
1 yellow bell pepper, cored and seeded
1 medium eggplant, trimmed
1 zucchini, trimmed
4 tablespoons olive oil
1 garlic clove (unpeeled), smashed
Few thyme sprigs
Sea salt and black pepper
Splash of balsamic vinegar




Recipe



Mince the vegetables. Heat 3 tablespoons olive oil in a large skillet with the garlic. Tip in the bell peppers, eggplant, and thyme, and cook over high heat for 3 to 4 minutes. Add the zucchini.
Season and saut� for 2 minutes until the vegetables are just tender. Take off the heat and dress with the remaining olive oil and balsamic vinegar; check the seasoning. Keep warm.

Coat the veal all over with the flour seasoned with salt and pepper, shaking off any excess. Heat the olive oil in a wide pan and saut� the veal over high heat for 1 � minutes on each side until golden brown. (Do this in two batches if your pan is not wide enough).
Transfer the scallops to warm plates and spoon the saut�ed vegetables over them to serve.