Chef Edoardo Caneri, Crown Plaza,
Union Square. San Francisco
3 Scallops Veal
2 tbls. Flour, (dredging)
2-1/4th tspn. Olive Oil
1/2 tspn. Garlic, (minced)
1 tbls. Capers
4 med. Artichoke Hearts, (quartered)
2-2/3 tbls. Wine, (white, dry)
1 tspn. Lemon Juice
6 oz. Spinach Leaves, (washed and dried)
1 tbls. Butter, (room temp.)
1. Season the scaloppini lightly with
salt and white pepper. Dredge in flour and shake off excess.
Heat a large skillet over high heat and add enough oil
to generously coat the bottom. Add the scaloppini (as
many as will fit in a single layer) and cook until lightly
browned (approx. 45 seconds per side).
Remove to a hot platter. Immediately add garlic, capers,
artichokes, wine and lemon juice. Bring to a boil, return
scaloppini to the pan and reduce sauce slightly.
Meanwhile, add tablespoons of oil to another pan and add
spinach leaves. Cook until lightly wilted and season to
taste with salt and pepper.
Place spinach on plate, top with scaloppini and sauce.
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