Veal & Scallops with Lemon Sauce

Preparation

1. In a saucepan, melt 1 tablespoon of butter for the sauce on medium. Cook the shallots and garlic for 1 minute.
2. Add the white wine and lemon juice. Bring to a boil, and then simmer until the liquid is reduced by half. 
3. Add the cream and bring to a boil. 
4. Gradually, add 2 tablespoons cold butter and whisk until melted. Add salt and pepper. Keep warm without boiling. 
5. Salt and pepper the veal medallions and the scallops. 
6. In a large frying pan, melt 1 tablespoon of butter on medium. Cook the medallions for 2 to 3 minutes on each side for slightly pink meat. Transfer to a plate and cover loosely with aluminum foil. 
7. In the same frying pan, melt 1 tablespoon butter on medium. Cook the scallops for 1 to 2 minutes on each side. 
8. Divide the medallions on the plates. Garnish with lemon sauce and scallops.