3/4 pound veal scallops, preferably cut from top round
1/2 cup dry white wine
1/4 cup dry-packed sun-dried tomatoes (about 4 halves)
2 tablespoons olive oil
Fine sea salt and freshly ground black pepper
All-purpose flour, for dredging
1 1/2 tablespoons finely chopped shallots
3 ounces shiitake mushrooms, stemmed, wiped clean and sliced thinly
3 ounces white button mushrooms, stemmed, wiped clean and sliced thinly
1/3 cup Marsala wine
2 tablespoons veal demi-glace (optional, gourmet shops now sell small portions of demi-glace)
1/2 teaspoon fine sea salt
1 small Roma or plum tomato, seeded and cut into 1/4-inch dice
4 basil leaves, julienned
3 tablespoons cold unsalted butter, cut into pieces
Place each scallop between large sheets of plastic wrap on a work surface. Use the flat side of a meat mallet to pound lightly from the center outward, gently easing the veal to an even, 1/4-inch thickness. The scallops should be roughly 8 by 4 inches (see note).
Warm the wine in a small saucepan. Remove from heat and add the sun-dried tomatoes. Let stand for 20 minutes to rehydrate. Drain, reserving the wine, and press or squeeze the tomatoes to remove excess liquid. Slice tomatoes into julienne strips.
Place a large sauté pan over medium high heat and add the olive oil. Salt and pepper both sides of veal. On a plate spread a generous amount of flour for dredging. Dredge each scallop in the flour; shake off excess. Add veal to hot pan; sauté for 1 minute. Turn and add shallots. Cook for 1 minute and add the sun-dried tomatoes, shiitakes and button mushrooms.
Reduce the heat slightly and cook for 2 minutes more, stirring occasionally. Add the reserved white wine and the Marsala; simmer until the vegetables are tender, about 3 minutes. Add veal demi-glace, if desired, 1/2 teaspoon fine sea salt, and 7 to 8 turns of the pepper mill, and simmer for 1 to 2 minutes more, until most of the liquid has been absorbed. Remove pan from the heat, add the tomato, basil and butter. Swirl the pan until the butter is melted and serve at once.
Cook's note: This step may be done up to 4 hours in advance; refrigerate the scallops on a baking sheet, still sandwiched between sheets of plastic wrap, until 10 minutes before you are ready to cook them.
The Palm Restaurant, Northbrook