Instructions: Soak scallops in egg for at least 1 hour, then coat evenly with flour. Melt butter and oil in skillet and saute 1/2 the veal scallops at a time for about 3 minutes per side and remove to a warm plate, After browning all veal, return meat to the skillet. Add vermouth, stirring gently. Add the broth, 2 Tablespoons lemon juice, salt and pepper, Stir well until sauce is creamy. Cover and simmer 10 to 15 minutes. Add parsley during the last 5 minutes. While veal is cooking, peel and slice avocado and sprinkle with remaining lemon juice. Bake the slices at 300 for 5 minutes. Place veal on serving platter, surround with avocado slices and pour on sauce. Serve at once.

Yield: 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.