Santa Clara University

Rolled Veal Scallops del Noni

Ingredients:

• 1 ½ pounds veal scallops, pounded thin
• ¼ pound butter at room temperature
• 1 teaspoon marjoram*
• 1 ¼ teaspoon fennel seeds, crushed*
• ½ teaspoon thyme or oregano*
• ½ cup fresh parsley lemon wedge (optional)

Directions

1. Blend butter with dry herbs* and ¼ cup minced parsley.
2. Herbs can be altered to suit taste, for example, a combination of fresh herbs like rosemary, thyme, sage and parsley or ready mixed dry Italian herbs.
3. It is also possible to add chopped garlic; it is recommended to first cook the garlic in olive oil for a few minutes before mixing with herbs.
4. Spread evenly over veal scallops.
5. Roll up each scallop and secure with string.
6. In a skillet, brown each scallop for 1 to 1 ½ minutes in olive oil, and then roast at 375 F for 8-10 minutes. Alternatively, run a skewer through each roll and balance the skewers on the top of baking pan, begin at 500 F for 1 to 2 minutes to “seal” and then turn the oven to 350 F and roast for approximately 10 minutes. In either case, baste veal with pan drippings about halfway through cooking.
7. Remove string and skewers before serving. Garnish with ¼ cup parsley sprigs and, if desired, lemon wedges.

Serves 4 to 6 people.