Veal Scallops with Green Garlic and Capers; no pool yet

Some thing we all strive for, or at least should strive for as we get older, is to know ourselves.

When I was younger I used to enjoy spending hours in the kitchen cooking. In the 2 or 3 or 4 hours leading up to dinner I would happily bone chickens, make pasta from scratch, do fancy vegetables, and so on.

I am no longer happy to do that.

Well, at least I no longer want to do that in the hours leading up to dinner. If I can do it in the afternoon and put it in the slow cooker, or pop it in the fridge for last minute cooking, fine.

But I know myself well enough to realize I don’t enjoy the last minute stress of getting it all together.

Still, after years of complicated, fancy dinners it’s hard to break the habit.

Which is why I love it when I can make a dish like this, with a simple pan sauce, start to finish, in less than half an hour.

In that same half hour I can toss some potatoes and veg in the oven and be done!

I’m really starting to like ‘easy’.

Veal Scallops with Green Garlic and Capers

Total time: 25 minutes

Ingredients:

  • 12oz (360gr) veal scallops
  • 2 tbs flour
  • 1 tsp lemon pepper
  • 1 tsp smoked paprika
  • 1 tbs butter
  • 1 tbs olive oil
  • 5 green garlic, sliced
  • 2 tbs capers
  • 4 tbs fresh lemon juice, (1 lemon)

Veal with Green Garlic, and Capers

Instructions:

  • Combine flour, lemon pepper, and paprika in a flattish bowl.
  • Heat butter and oil in a skillet over medium heat.
  • Add green garlic and sauté until tender. Move to the sides of the skillet.
  • Dip both sides of veal scallops in the flour mixture and add to skillet.
  • Sauté for 5 – 7 minutes, turning once.
  • Add capers, lemon juice, heat through and serve.

Print Recipe

Getting our pool installed has neither been fast nor easy.

And we can attribute all of that to the rain.

This is the state of the installation last Saturday:

That is still the state of the installation.

The end covered in sand is level. The other end is being dug out so it can be the same level. He’s had to dig out about 8 inches at the far end.

On Saturday we had a thunderstorm.

And it rained.

Between Saturday and Wednesday we got about 6 inches of rain. The dug-out areas you see became full of water and stayed full of water until this afternoon.

Work will start again tomorrow.

That is the third rain delay we’ve had this spring.

Sigh…..

Last update on June 1, 2018

9 thoughts on “Veal Scallops with Green Garlic and Capers; no pool yet”

  1. Easy can be good, especially when the results look this good.
    Pools, well, I don’t think they ever get easy. Once in they are still work but at least then there is some balance with enjoyment

    • We had one in the US – and had no desire to have another. But, if we want to sell this big place we need a pool…. It would be nice to be able to use it once or twice lol

  2. I still think that lake looks darned good 😉

    I managed when both of us worked, to get most meals down to 30 minutes or less. A bit more if I was baking frozen chicken breasts. We both got home after 6 and neither of us was willing to eat at 8 and turn around and go to bed. Now, when the days are long and I’m not working in the yard or busy in the house or have an appointment that takes all day, taking my time to cook is good. But those days are few and far between so those 30 minutes mainstays are still my fallbacks.

      • We used to eat later. Now, my reflux disease has gotten so bad, I need a couple hours before I can lay flat so we can’t eat that late anymore 🙁

  3. On days when we both work, I try to make meals that are quick and easy and we still end up eating around 8. But on the days that I”m off and on weekends, I occasionally make meals that take more prep and/or cook time. For example, last Sunday, I made a mixed berry galette with all the lovely fresh berries we have here in California. I do love the quick meals for most days, though, and this recipe is perfect.

    • I’m willing to take the extra time of a fresh berry anything….. But I usually do it in the afternoon so we can eat it with tea. I like desserts all by themselves lol

      • Actually, I made this in the morning so we could have it as our brunch. And yes, after all the extra effort, it’s better to have just that so we can savor every bite.

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