Ingredients

vegetable-oil cooking spray

　　4 plum tomatoes

　　3/4 pound baby pattypan squash

　　2 tablespoons fresh lemon juice

　　1 teaspoon Dijon mustard

　　2 teaspoons extra-virgin olive oil

　　1 pound veal scallops (each about 1/8 inch thick)

　　Accompaniment: roasted-garlic basil sauce

　　

Step 1

Preheat broiler and lightly spray a baking sheet with vegetable oil.

　　

Step 2

Cut tomatoes lengthwise into 1/4-inch-thick slices and arrange in one layer on baking sheet. Season tomatoes with salt and pepper and broil 3 to 4 inches from heat until edges are browned, about 15 minutes.

　　

Step 3

While tomatoes are broiling, in a saucepan of boiling salted water cook squash until crisp-tender, about 4 minutes. Drain squash in a colander and season with salt and pepper. Keep tomatoes and squash warm.

　　

Step 4

In a cup stir together lemon juice, mustard, and oil. If veal scallops are too thick, put each veal scallop between 2 sheets of plastic wrap and with a rolling pin or smooth side of a meat pounder, gently flatten veal to 1/8 inch thick. Pat veal scallops dry and brush one side of each with lemon mixture. Season veal with salt. In a well-seasoned ridged grill pan cook veal scallops in batches over moderately high heat about 1 minute on each side, or until cooked through.

　　

Step 5

If scallops are large, cut in half diagonally. Serve veal with tomatoes, squash, and sauce.

　　

Nutrition Per Serving

Each serving of veal

　　vegetables

　　and sauce about 207 calories and 6.9 grams fat (30% of calories from fat).

　　#### Nutritional analysis provided by Gourmet