2 lbs. thin veal scallops
Flour, salt, and pepper
4 tbsp. butter
3-4 finely chopped shallots
1 c. sliced mushrooms
1/2 c. marsala wine
1 tbsp. parsley
Tarragon leaves

Dredge veal with flour, salt, and pepper. Saute scallops slowly in butter. When brown, place in hot pan to keep warm. Add shallots to butter left in pan. Saute for 2 minutes. Add mushrooms and blend well with shallots. Add 1/4 cup of wine and allow to cook down for a few minutes. Add chopped parsley and a few leaves of tarragon. Add rest of wine. Allow to boil up for 1-2 minutes before pouring over the scallops. Chicken or turkey can be used in place of veal.