ROLLED VEAL SCALLOPS
WITH SAGE DRESSING

12 Veal scallops, pounded thin

1 cup Butter, unsalted, softened

1/4 cup Parsley, fresh minced

12 tablespoons sage dressing, recipe below

1 tablespoon garlic, minced

1 Grated rind of one lemon

3 tablespoons olive oil

Blend butter, parsley, garlic and lemon peel in a small bowl.
Spread evenly over scallops.
Top with a tablespoon of sage dressing.
Starting at short ends, roll each up.
Tie with string and thread lengthwise onto 9-10" skewer.
Refrigerate at least 3 hours or overnight.
Preheat broiler. Brush rolls with olive oil.
Broil, basting frequently with pan juices, until golden brown, 8-10 minutes.
Remove skewers and strings.
Arrange on platters, and garnish with mint sprigs and lemon slices.
Serve with mayonnaise mixed with Dijon mustard and one clove finely minced garlic, flavored with a little dry Marsala.
Turkey breasts scallops can be substituted very nicely for the veal.

SAGE DRESSING

1/2 cup butter; melted
1-1/2 cups chopped onions
1-1/2 cups minced celery
8 slices white bread, dried, broken into small pieces
3 tablespoons minced fresh sage, or 1-1/2 tablespoons dried sage leaves
1/2 cup minced fresh parsley
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 cup broth or less-(turkey, giblet or chicken)

Put 4 tablespoons of melted butter into a skillet.
Add onions and celery and cook, stirring often, over moderate heat until vegetables are soft but not browned.
In large bowl, combine dried bread, sage, parsley and salt and pepper.
Add onion and celery mixture and remaining melted butter.
Toss until well mixed (using your hands works best for mixing).
Add broth slowly, a little at a time, while tossing mixture to moisten thoroughly.
Take care to add only enough liquid to moisten or stuffing will become soggy.
To test stuffing in order to see if seasonings are correct, melt a little butter in small skillet.
Add rounded tablespoon of stuffing to skillet and stir until lightly golden.
If it needs a more lively flavor, add more sage, onions or celery.

Serves 6

From Chef Lloyd's Kitchen

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