Quick and Easy Veal Scallops, Sorrento Style

5 from 1 vote

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Course: Poultry & Meat

Servings:

2 thinly cut veal scallops (about 3 ounces each), trimmed and cut into small pieces, about 3 x 5-inches each
2 tablespoons all-purpose flour for dredging, or more as needed
2 tablespoons unsalted butter
salt
1/4 cup dry white wine
5 to 5 1/4-ounces fresh mozzarella preferably Fior di Latte, cut into 1/4-inch-thick slices
1/2 cup tomato sauce or canned imported plum tomatoes, preferably San Marzano's, crushed by hand
A handful of fresh basil leaves

In a shallow bowl, add the flour. Dredge the veal scallops into the flour to lightly coat them on each side. Tap off the excess flour on the side of the bowl and set aside.
In a large non-stick skillet, heat the butter over medium-high heat. Add the scallops and sauté briefly until lightly golden, about 45 seconds. Turn the scallops and saute' for 30 seconds more. Or, you can sauté the scallops, a few at a time, in two batches, if you prefer.
Sprinkle the scallops with salt. Pour in the wine and let reduce for about 20 to 30 seconds to let the alcohol evaporate. Top each scallop with a slice of mozzarella, a tablespoon of tomato sauce, and a basil leaf.
Cover the pan and continue to sauté, shaking the pan occasionally, until the cheese begins to melt over the sides of the scallops, about a minute more.
Plate and serve immediately.