Recipe Source

Marcella’s Italian Kitchen

Celery:

Ingredients

1 Cup Celery Stalks, Stripped of their strings and cut into strips about ¼ inch thick and 1 ½ inches long

1 tablespoon butter

1 tablespoon orange strips

¼ Cup Fresh squeezed OJ

Black pepper

Steps

1. Put 3 tablespoons of the butter and all the vegetable oil in a skillet and turn on the heat to medium.

2. Put the celery in the pan add a little salt, half the orange juice, and Stir once or twice, cover the pan, and cook until the celery is tender but slightly crunchy, about 10 minutes.

3. When the celery is done, uncover the pan, add the orange peel and orange juice, turn up the heat to medium, and stir with a wooden spoon, loosening the cooking residues from the bottom of the pan. Season with salt and pepper to taste.

Veal:

Ingredients

1 Pound Veal Scaloppine

1 Cup Flour

Salt

Pepper

Steps

1. Put 3 tablespoons of the butter and all the vegetable oil in a skillet and turn on the heat to high.

2. When the fat is very hot, dredge the scaloppine, one by one, in the flour on both sides, shake them to shed excess flour, and slip them into the pan. Do not put any more scaloppine into the pan at one time than will fit loosely without overlapping.

3. Brown the scaloppine quickly on both sides and transfer them to a platter.

Scallops:

Ingredients

1 ½ pounds Scallops

¼ Cup Extra Virgin Olive Oil

2 Medium Garlic Cloves, peeled and sliced thin

1 ½ Teaspoons Rosemary Leaves, whole or chopped

2 Tablespoons Fresh Orange Juice

Steps

1. Wash the scallops and pat them thoroughly dry with a towel. If using large sea scallops, cut them into 2 or 3 pieces.

2. Choose a skillet that can accommodate the scallops in a single layer later. Put in the oil and garlic and turn on the heat to medium.

3. When the garlic becomes colored a pale gold, add the rosemary, stir quickly, add the scallops, salt, and grindings of pepper and turn for about 2 minutes, until the scallops change up the heat to high. Cook, stirring frequently, from translucent to a flat white.

4. Add the lemon juice, turn up the heat as high as possible, stir once or twice, then transfer to a warm platter and serve at once