1 lb. thin veal scallops
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
3/4 cup citrus juice (such as orange juice)
1 lemon, juiced
1 tablespoon salt-free butter
2 tablespoons chopped parsley
Season veal scallops with salt and pepper.
In a large nonstick skillet, heat oil over medium high heat. Add veal and cook until golden and cooked thoroughly, about 2 minutes per side. Remove veal from pan and place on a serving platter; cover to keep warm.
Pour citrus juice in pan and simmer for 3 minutes, scraping pan gently to loosen any browned bits. Add lemon juice; simmer 2 more minutes until sauce is slightly thickened. Swirl in butter.
Pour sauce over veal and garnish with parsley before serving.
Makes 4 servings