Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  veal scallops
  1 1/2    tablespoons  butter
     1/4           cup  shallots -- chopped
     1/2           cup  dry white wine
  1         tablespoon  fresh sage -- chopped
                        or
  1           teaspoon  dried rubbed sage
  1           teaspoon  dijon mustard

Preparation:

1. Season veal with salt and pepper. Melt 1/2 Tbsp butter in large nonstick skillet over high heat. Add veal and saute until cooked through and golden, about 1 minute per side. Transfer to plate. 2. Add remaining 1 Tbsp butter and shallots to skillet. Reduce heat to medium low, cook until shallots soften and brown stirring frequently about 3 minutes. 3. Whisk in wine, sage and mustard. Simmer until sauce thickens slightly about 3 minutes. Season with salt and pepper. Return veal and any collected juices to skillet. Simmer until just heated through; about 1 minute. 4. Transfer veal to plates and spoon sauce over top. Notes: Mashed potatoes and buttered baby carrots are naturals for this dish. Sprinkle grated chocolate over coffee frozen yogurt for a quick but elegant dessert. This dish can easily be double for dinner party fare.

Nutritional Information:

67 Calories (kcal); 4g Total Fat; (80% calories from fat); trace Protein; 2g Carbohydrate; 12mg Cholesterol; 62mg Sodium