Lemon Scallops

Method

1. Trim the veal rump into medallions, about 1 cm thick.
2. Lightly flour each piece on both sides. Alternatively, use rice flour, potato starch, or cornstarch.
3. Heat clarified butter in a large pan over medium heat. Add the floured veal pieces in a single layer.
4. Cook until golden brown on one side, then flip and cook the other side. Season with salt and pepper.
5. Add lemon zest, then squeeze lemon juice into the pan. Deglaze with a splash of white wine, scraping up any browned bits.
6. Let the sauce reduce slightly, then turn off the heat. Set aside.
7. For the side dish: slice Belgian endive in half lengthwise. Heat olive oil in a separate pan with crushed garlic cloves.
8. Add the endive cut-side down and cook until caramelized. Add sun-dried tomatoes and black olives. Cook until tender.
9. Serve the veal scallops with the endive, pouring any pan sauce over the top.