Veal Scaloppine Piccata

Step 1: Warm a serving dish in low oven or microwave.

Step 2: Spread flour in a plate and lightly dip both sides of scallops in it, shaking off excess.

Step 3: Meanwhile, in a large, heavy skillet over medium-high heat, warm 2 tablespoons of the butter with the oil until very hot and fragrant.

Step 4: Add scallops (you may have to work in several batches to keep them uncrowded) and brown lightly on both sides (about 1 minute per side).

Step 5: Remove immediately to warmed serving dish, sprinkle with salt and pepper, and tent with foil to keep warm.

Step 6: Pour oil out of skillet.

Step 7: With pan off heat add lemon juice, scraping up browned bits.

Step 8: Stir in remaining 2 tablespoons butter plus capers and 1 tablespoon of parsley.

Step 9: Return veal to sauce and warm briefly over medium heat, turning veal in sauce to coat.

Step 10: Return veal and sauce to serving platter, garnish with remaining 1 tablespoon parsley and lemon slices (if desired).

Step 11: Serve immediately.