1. In large skillet, heat 2 tablespoons butter and 1 tablespoon oil. Brown 3/4 pound veal scallops (or chicken breast or boneless pork cutlets). Season with salt and pepper to taste. Reduce heat, cook until juicy and slightly pink in center. Transfer to platter - keep warm in 200 degree oven.

2. Add 1 chopped leek (white part only) and 1/2 small chopped sweet red pepper to skillet. Cook 5 minutes. Stir in 1/4 cup dry sherry, 1/4 cup chicken stock, 1 tablespoon lemon juice, and 1 tablespoon orange marmalade.

Bring to boil, stirring. Cook until slightly reduced. Whisk in 1/4 cup whipping cream or half and half. Simmer 2 minutes longer. Season to taste.

3. Pour sauce over veal. Sprinkle with chopped parsley and serve. 2 servings.