Veal fillet on pea and mint sauce with scallops

Ingredients for 2 servings:

• 800 g veal fillet(s)
• 2 tbsp onion(s), dried
• 500 g peas (frozen)
• 1 tbsp clarified butter
• 2 tbsp, heaped vegetable broth, instant
• 2 tea bags (peppermint)
• 1 bunch of mint
• 2 tbsp, heaped flour
• 8 scallops
• 2 tbsp olive oil
• 150 ml water
• 100 ml veal stock

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Surf’n Turf with a twist

Bring the water and dried onions to a boil. Add the peas and simmer. Shortly before the end of the cooking time, add the instant vegetable broth and the contents of the peppermint tea bags. Keep warm. Puree 5 tablespoons of the peas with 100 ml of veal stock and 6 mint leaves for the sauce, and bring to a boil. Keep warm. Cut the veal fillet into 2 cm thick medallions and coat in flour. Heat the clarified butter and briefly sear the medallions on both sides. Keep warm at a maximum of 60°C. Sear the scallops in olive oil. Place the medallions on the sauce, top with the scallops, and serve with the peas. Serve with oven-baked sweet potatoes: http://www.chefkoch.de/rezepte/2269011362412214/Suesskartoffelspalten-aus-dem-Ofen.html