Sauteed Veal Scallops In A Wild Mushroom Cream Sauce Recipe

Name: Sauteed Veal Scallops In A Wild Mushroom Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the sauce; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1/2 cup shallot, minced; 8 ounces wild mushrooms (such as chanterelles shiitake oyster or a combination); 1 teaspoon fresh thyme, minced; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 large garlic clove, minced; 1/2 cup dry white wine; 1 cup veal demi-glace; 1 cup heavy cream; For the veal; 8 veal cutlets, scallopini style; flour, for dredging; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 tablespoon lemon juice; 1/2 teaspoon fresh chervil, minced

Servings: persons

For the sauce
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup shallot, minced
8 ounces wild mushrooms (such as chanterelles shiitake oyster or a combination)
1 teaspoon fresh thyme, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 large garlic clove, minced
1/2 cup dry white wine
1 cup veal demi-glace
1 cup heavy cream
For the veal
8 veal cutlets, scallopini style
flour, for dredging
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon lemon juice
1/2 teaspoon fresh chervil, minced

1
MAKE THE SAUCE: In a saute pan set over moderately high flame, heat the oil and butter until hot. Add the shallots and cook, stirring, 1 minute.
2
Add the mushrooms, thyme and salt and pepper and cook, stirring occasionally, for 5 minutes, or until mushrooms are soft.
3
Add the garlic and cook, stirring, 1 minute. Add the wine and reduce by half. Add the demiglace and simmer 5 minutes.
4
Add the cream and reduce until lightly thickened. Cover with a round of buttered wax paper and keep hot.
5
MAKE THE VEAL: Dredge the veal scallops in flour, shaking off excess, and season with salt and pepper.
6
In large skillet set over moderate flame, heat olive oil and butter until hot. Add scallops and saute for 1 minute on each side.
7
Transfer to sauce for just a minute and season mixture with fresh lemon juice and Chervil.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the sauce, 2 tablespoons olive oil, 2 tablespoons unsalted butter, 1/2 cup shallot, minced, and more.

Yes, Sauteed Veal Scallops In A Wild Mushroom Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Veal Scallops In A Wild Mushroom Cream Sauce

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