- Juice of 1 small lemon (about 3 tbsp.)
- 2 teaspoons agave nectar or pale honey, such as acacia honey
- 5 tablespoons EVOO
- 1 large bulb fennel, trimmed and shaved with a mandoline or very thinly sliced, plus a few tbsp. of chopped fronds
- 1/2 red onion, shaved with a mandoline or very thinly sliced
- 2 ribs celery with leafy tops, very thinly sliced on an angle
- Salt and pepper
- 12 thin veal scallops (about 24 oz. total)
- 1 cup flour
- 3 tablespoons butter
- 2 Pink Lady or Honeycrisp apples-peeled, cored and sliced
- 2 shallot, thinly sliced
- 1/8 teaspoon freshly grated or ground nutmeg
- 1/3 cup Calvados (apple brandy)
- 3/4 cup heavy cream
Preheat the oven to 175 degrees . In a large bowl, whisk the lemon juice, agave and 2 tbsp. EVOO. Add the fennel, some fronds, onion and celery; toss and season with salt and pepper.
In a large heavy skillet, heat 3 tbsp. EVOO over medium-high. Season the veal and dust with flour. When the oil ripples, add half the veal to the skillet and cook until browned, about 2 minutes per side. Transfer to a rimmed baking sheet and place in the oven. Repeat with the remaining veal.
Reduce the heat to medium. Add the butter; when it foams, add the apples and shallots, and season. Saute, stirring often, until the apples soften, about 3 minutes. Add the nutmeg, then the Calvados. Add the cream, bring to a bubble, and simmer until sauce thickens, about 2 minutes.
Serve the veal with the apples, sauce and slaw. Garnish with fennel fronds.