Ingredients:

1½ lb Veal Scallops 750g
1 clove of garlic, minced
1 cup sliced fresh mushrooms 250ml
5 tablespoons soft margarine 75ml
½ cup Port Wine 125ml
½ cup beef bouillon 125ml
to taste: salt and pepper (coarsely ground)
flour
2 tablespoons minced green onion 30ml
2 tablespoons brandy 30ml
2 tablespoons tomato paste 30ml

Instructions

Pound the ½ inch (12mm) thick Scallops to half the original thickness.Salt and pepper and dredge them in the flour, shaking of the excess.In a large skillet, combine scallops with the garlic, onions and mushrooms and sauté them in the margarine for 3 minutes per side.Remove the meat to a warm platter and skim off all but two tablespoons of the grease. Add the brandy and light it with a long match.When the flame dies down, add the wine.Dissolve the tomato paste in the bouillon and add to the sauce, mixing all the ingredients thoroughly.Return the scallops to the pan and simmer for 12 minutes.If the sauce is rather thick at this point, you may serve immediately otherwise remove the scallops to a warm platter and boil the sauce rapidly, scraping the bottom.Pour sauce over the scallops and serve.