12-16 veal scallops
6 tbsp. olive oil
1 med. zucchini (diced into 1/2 inch pieces)
1 red bell pepper (diced into 1/2 inch pieces)
1/2 lb. mushrooms, sliced
1 c. pearl onions, cooked
1/4 c. all-purpose flour
1/2 c. dry white wine
1/2 c. chicken broth
1/2 c. whipping cream

Put 3 tablespoons of olive oil over high heat. When it sizzles add zucchini and peppers. Cook stirring frequently until tender. Add mushrooms and cook another 3 minutes. Add cooked onions. Set aside on a warm platter.

Lightly flour the veal on both sides. Pour the remaining oil in a large heavy skillet over medium heat. When it sizzles cook the scallop until golden for 2 minutes. Transfer browned veal to a heated platter.

Increase the heat to high. Add wine, bring it to a boil and cook for about 50 seconds, scraping the bottom of the pan. Season with salt and pepper. Add broth and continue cook and stir until the sauce thickens about 3 minutes.

Return the scallops to the pan and spoon the sauce over them. Return the cooked vegetables to the pan. Stir in the cream and heat through. Serve immediately.