1 1/2 to 2 lbs. veal scallops, pounded to 1/8 inch thickness
10 tbsp. olive oil
1/2 lb. button mushrooms
1/2 c. pine nuts
12 lg. sage leaves
3 anchovy fillets, minced
2 garlic cloves, minced
1 c. dry white wine
4 tbsp. unsalted butter
Salt and pepper to taste
Fresh sage leaves for garnish