Cook the veal scallops in butter and season with salt and pepper. Take them out of the pan when they‘re almost cooked
Deglaze the pan with a cup of white wine. Cook out the alcohol and keep stirring. Add more butter, some lemon juice, salt, pepper and sage leaves and stir until a sauce is formed
Season the bimi with olive oil, salt and pepper. Cook in an oven for 10 min at 180°C
Add the veal back to the sauce and let it simmer until the scallops are cooked
