1 tsp Saffron threads,divided
2 tbsp All-purpose flour
Salt to taste
Pepper to taste
12 Veal scallops
2 tbsp Vegetable oil
1 2/3 cup Dry white wine
1 tsp Lime zest
1 tbsp Fresh lime juice
4 tbsp Heavy cream
12 Green peppercorns
1 lb Asparagus,fresh,sm,blanched
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1. Combine 1/2 teaspoon saffron threads with flour, salt and pepper. Dust both sides of veal scallops with seasoned flour. Brown veal in oil on both sides, about 5 minutes total. Remove veal to serving platter and keep warm.
2. Deglaze skillet with wine, then add lime zest, lime juice and remaining saffron. Bring lime mixture to a boil and reduce to the consistency of syrup. Stir in heavy cream, bring to another boil and stir in peppercorns. Surround veal scallops with asparagus and top with sauce.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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