1 ripe Hass avocado
1 wedge fresh lemon
2/3 pound veal scallops
Salt and pepper
2 tablespoons extra virgin olive oil (EVOO)
1 tablespoon butter, cut into pieces
1/4 cup dry vermouth or white wine
3-4 tablespoons cream
1 tablespoon fresh thyme leaves, for garnish
2 tablespoons chives, chopped or snipped, for garnish
Cut avocado in half all the way around and down to the pit. Twist the avocado to separate the halves. Hit the pit with your knife and twist to pop it out. Scoop the avocado flesh out of each half of skin with a large spoon. Slice the avocado; squeeze a little lemon juice on it to retard browning and reserve.
Season the scallops of veal with salt and pepper. Heat the EVOO, about two turns of the pan, and butter in a large skillet over medium to medium-high heat. Add the veal and cook two minutes on each side. Remove the veal to a platter or individual plates.
Add vermouth or wine to the pan and deglaze it, lifting up any color or veal bits. Add cream, about three turns of the pan, and stir to combine. Turn off the heat and let the cream bubble for one minute.
Arrange the avocado on the scallops of veal. Pour sauce over meat and avocado and garnish with a generous sprinkle of chopped thyme and chives.