8 Veal scallops
Salt and pepper to taste
2oz butter
1 tbsp olive oil
1/2 cup white wine
Juice of a lemon
1/4 cup creme fraiche
4oz mushrooms, brushed and sliced
Season the veal on both sides with salt and pepper. In a saute pan, melt the butter with the olive oil. Brown the veal on both sides, working in batches so as not to overcrowd. When browned, transfer to a plate and cover loosely with tin foil. When all veal is done, saute the mushrooms until they release their juices. Add the white wine and lemon juice to the pan and boil for 1 minute. Add the creme fraiche and stir well to mix. Return the veal to the pan and heat on a low heat for a further 1 minute to warm through.
Great with cauliflower rice, carrots and beans or broccoli.....or just pasta (LOW CARB: red lentil pasta) if you're in a rush.
Serves 4