8 oz beef broth
8 oz pinot noir
2 oz lemon juice
4 garlic cloves, minced
1/2 oz Worcestershire sauce
1 red onion, diced
1 oz virgin olive oil
2 oz butter
2 oz flour
1 1/2 pounds veal scallops
Reduce beef broth, pinot noir and lemon juice, as well as the Worcestershire and garlic until combination starts to thicken. Saute onion in butter over low-medium heat 8-10 minutes, until it begins to soften, then add to reduction.
Put flour in a large bowl or other working surface. Press each side of veal slices in flour, shaking off any excess. Melt butter on medium heat. Saute veal in pan for perhaps 1-2 minutes per side. Cook very carefully as veal will cook quickly, and continue to cook after removed from pan. Can easily overcook. Plate veal, pour reduced liquid on top and serve.
Serves six as an entree.