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scallops, veal

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Veal Scallops with Bacon and Potatoes

(Bon Appétit, May, 2002)

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Veal Scallops With Capers, Vermouth And Dill

(Bon Appétit, April, 1994)

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Veal Scallops with Creamy Mushroom Sauce

(Bon Appétit, September, 2001)

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Veal Scallops with Mint and Capers

(Bon Appétit, September, 2004)

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Veal Scallops With Mushrooms And Herbs

(Gourmet, June, 1993)

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Veal Scallops With Mushrooms And Rosemary

(Gourmet, November, 1997)

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Veal Scallops With Peperoncini And Scallions

(Gourmet, January, 1996)

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Veal Scallops with Scotch Whisky Pan Sauce

(Food & Wine, November, 2003)

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Veal Scallops With Squash, Tomatoes, And Roasted-Garlic Basil Sauce

(Gourmet, September, 1997)

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Veal Scallops with Wild Mushroom, Mustard, and Tarragon Sauce

(Bon Appétit, November, 2003)

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