Heat butter and oil in a skillet over medium heat. Dredge veal in flour and brown quickly in butter and oil. Season with salt and pepper and a dash of ground ginger. Pour Marsala wine over veal and continue cooking until the wine is reduced to half. Turn the scallops once during this reduction. When the wine is reduced and meat is tender, remove scallops to a hot platter and keep hot. Add 1/4 cup chicken broth to the pan. Bring juices to a boil and add parsley. Pour juices over meat. Serve with rice.
Serves 4.