Season the veal scallops with salt and pepper and dust with flour, shaking off the excess. In a large, heavy skillet melt 2 Tbs butter with the 3 Tbs olive oil over moderate heat. When the foam subsides add the scallops 3 or 4 at a time, and brown them 2 to 3 minutes per side. Transfer to a plate. Pour off and discard most of the fat from the skillet and add the Marsala and the 1/4 cup of the stock. Boil over high heat for 1 or 2 minutes, scraping the bottom and sides of the pan to dissolve the "brown bits". Return the veal to the skillet, cover, reduce the heat to low, and simmer for 10 to 15 minutes. Baste the veal occasionally with the pan juices, or simply turn the veal over 2 or 3 times. To serve, transfer the veal to a heated platter or individual serving plates. Add 1/4 cup of stock and boil briskly, scraping the bottom and sides of the pan. When the sauce has reduced to a thick, syrupy glaze, remove from the heat and adjust the seasoning with salt and pepper. Stir in the 2 Tbs softened butter and pour the sauce over the scallops.

*Please do not spoil this dish by using the so-called "Cooking wine" found on supermarket shelves. This is nothing but inferior wine with loads of salt added. If you are unable to locate a bottle of real Marsala, then substitute a good quality, dry Sherry.