Cut the veal steaks into veal scallops. (Save the excess meat and bones to make veal stock---see recipe). Butterfly the scallops and pound them thin between pieces of wax paper.Set aside.

Cut the rind from the limes and cut the rind in thin,long strips. Squeeze the juice from the limes and reserve.

Combine the sugar and water over med. heat and bring to a boil. Add the lime rinds and simmer,uncovered, for 20 minutes or until most of the water has evaporated. Do not let rinds brown. Strain the liquid off the rinds and put them on an oiled sheet of foil to cool and harden,slightly.

Lightly coat the veal scallops with flour seasoned to taste with salt and pepper. Melt 2 tbsp. butter in a large skillet over high heat( I use 360F). Add scallops to cover pan (in batches) and quickly saute 1 to 2 minutes per side. Remove to a serving platter and keep warm while making sauce.

Add prepared veal stock( or chicken stock),ginger,reserved lime juice and pepper corns to the skillet. Heat to boiling point and cook,stirring occasionally, until reduced by half. Whisk in 4 tbsp. butter. Season with salt and pepper.

Pour sauce over cooked scallops and garnish with lime rinds. Serve immediately. Serves 8.