the veal scallops with salt and pepper and dust
with flour, shaking off the excess. In a large,
heavy skillet, melt 2 tablespoons of butter
with the 3 tablespoons of olive oil over moderate
heat. When the foam subsides add the scallops
3 or 4 at a time, and brown them 2 - 3 minutes
per side. Transfer to a plate.
off and discard most of the fat from the skillet
and add the Marsala and the 1/4 cup of the stock.
Boil over high heat for 1or 2 minutes, scraping
the bottom and sides of the pan to dissolve
the brown bits. Return the veal to the skillet,
cover, reduce the heat to low, and simmer for
10 - 15 minutes. Baste the veal occasionally
with the pan juices, or simply turn the veal
over 2 or 3 times.
serve, transfer the veal to a heated platter
or individual serving plates. Add 1/4 cup of
stock and boil briskly, scraping the bottom
and sides of the pan. When the sauce has reduced
to a thick, syrupy glaze, remove from the heat
and adjust the seasoning with salt and pepper.
Stir in the 2 tablespoons of the softened butter
and pour the sauce over the scallops.
Make sure you use a good quality Marsala for