Malagasy Veal Scallops with Bacon and Tomatoes

Servings: 4

Ingredients:

3 thick-cut bacon slices chopped

1 lb russet potatoes peeled, and cut into 1/2" cubes

1 3/4 lb veal scallops

Salt to taste

Freshly-ground black pepper to taste

1/2 cup all-purpose flour

2 tbl butter (1/4 stick)

1 cup canned low-salt chicken broth

1/3 cup dry vermouth

2 garlic cloves thinly sliced

2 tsp chopped fresh thyme

Cooking Instructions:

Cook bacon in heavy large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to small bowl. Add potatoes to drippings in skillet. Cover and cook until potatoes are tender, stirring occasionally, about 8 minutes. Transfer potatoes to medium bowl; cover to keep warm. Reserve skillet. Sprinkle veal with salt and pepper; coat with flour and shake off excess. Add butter to skillet and melt over medium-high heat. Working in batches, add veal to skillet and cook until brown and cooked through, about 2 minutes per side. Transfer veal to platter. Add broth, vermouth, garlic, and thyme to skillet and bring to boil, scraping up any browned bits. Boil until sauce is reduced to 3/4 cup, about 3 minutes. Mix in bacon. Season sauce with salt and pepper. Pour sauce over veal. Surround with potatoes; serve.

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