Veal Scallops Pizzaiola Style

Preparation:

Preparation: Flour the scallops. In a saucepan, heat the oil and butter, brown the onion and garlic, then add the meat, browning it over high heat for 5 minutes on both sides. Add the peeled and chopped tomatoes and cook for a few minutes. Remove the garlic clove. Add the desalted capers and pitted olives. Salt and pepper a little. Let it cook for another 5 minutes. Transfer the scallops onto a hot serving plate, cover them with the sauce and serve. Accompanying wines: Valpolicella "Classico" DOC, Rosso Di Montepulciano DOC, Guardiolo Rosso DOC.