From the cookbook Gordon Ramsay’s Fast Food
Serves 4
Ingredients
- 4 veal scallops, about 6oz each and 1/4 inch thick
- 4 tbsp all-purpose flour
- 3 tbsp olive oil
- Sautéed Vegetables:
- 1 red bell pepper, cored and seeded
- 1 yellow bell pepper, cored and seeded
- 1 medium eggplant, trimmed
- 1 zucchini, trimmed
- 4 tbsp olive oil
- 1 garlic clove (unpeeled), smashed
- few thyme sprigs
- sea salt and black pepper
- splash of balsamic vinegar
Directions
- Mince the vegetables. Heat 3 tbsp 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 sauté 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 sauté the veal over high heat for 1 1/2 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 sautéed vegetables over them. Serve with a bottle of Rosemount Diamond Label Merlot.
