4 scallops (thin veal slices)
Milk
Olive oil
3 tbsp. butter
Salt and Pepper
Paprika
3 oz. can mushrooms
Marsala wine
Parsley

Soak the scallops in milk for an hour. When you are ready to cook, brush them with olive oil and brown them well on both sides in butter. Then lower the flame and simmer gently until they are tender. Season to taste with salt, pepper and paprika. Add just enough marsala to cover the meat and let the wine cook down for a few minutes. Add the mushrooms and cook for 3 minutes more to heat mushrooms. Serve sprinkled with chopped parsley.