VEAL SCALLOPS WITH SQUASH, TOMATOES, AND ROASTED-GARLIC BASIL SAUCE

Veal Scallops with Squash, Tomatoes, and Roasted-Garlic Basil Sauce image

Number Of Ingredients 8

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vegetable-oil cooking spray
4 plum tomatoes
3/4 pound baby pattypan squash
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
2 teaspoons extra-virgin olive oil
1 pound veal scallops (each about 1/8 inch thick)
Accompaniment: roasted-garlic basil sauce

Steps:

Preheat broiler and lightly spray a baking sheet with vegetable oil.
Cut tomatoes lengthwise into 1/4-inch-thick slices and arrange in one layer on baking sheet. Season tomatoes with salt and pepper and broil 3 to 4 inches from heat until edges are browned, about 15 minutes.
While tomatoes are broiling, in a saucepan of boiling salted water cook squash until crisp-tender, about 4 minutes. Drain squash in a colander and season with salt and pepper. Keep tomatoes and squash warm.
In a cup stir together lemon juice, mustard, and oil. If veal scallops are too thick, put each veal scallop between 2 sheets of plastic wrap and with a rolling pin or smooth side of a meat pounder, gently flatten veal to 1/8 inch thick. Pat veal scallops dry and brush one side of each with lemon mixture. Season veal with salt. In a well-seasoned ridged grill pan cook veal scallops in batches over moderately high heat about 1 minute on each side, or until cooked through.
If scallops are large, cut in half diagonally. Serve veal with tomatoes, squash, and sauce.