Sauteed Veal Scallops in Wild Mushroom Cream Sauce

Name: Sauteed Veal Scallops in Wild Mushroom Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 veal cutlets, pounded into scaloppini; Flour for dredging; Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; Fresh lemon juice to taste; Minced fresh chervil to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1/2 cup minced shallots; 1/2 pound wild mushrooms, such as chanterelles, shiitake, oyster or a combination; 1 teaspoon minced fresh thyme; Salt and pepper to taste; 1 large clove garlic, minced; 1/2 cup dry white wine; 1 cup veal demiglace; 1 cup heavy cream

Servings: persons

8 veal cutlets, pounded into scaloppini
Flour for dredging
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
Fresh lemon juice to taste
Minced fresh chervil to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup minced shallots
1/2 pound wild mushrooms, such as chanterelles, shiitake, oyster or a combination
1 teaspoon minced fresh thyme
Salt and pepper to taste
1 large clove garlic, minced
1/2 cup dry white wine
1 cup veal demiglace
1 cup heavy cream

1
Dredge scallops in flour, shaking off excess, and season with salt and pepper.
2
In large skillet set over moderate flame, heat olive oil and butter until hot.
3
Add scallops and saute for 1 minute on each side.
4
Transfer to sauce for just a minute and season mixture with fresh lemon juice and chervil.
5
Make the sauce: In a saute pan set over moderately high flame, heat the oil and butter until hot.
6
Add the shallots and cook, stirring, 1 minute.
7
Add the mushrooms, thyme and salt and pepper and cook, stirring occasionally, for 3 to 5 minutes, or until mushrooms are soft.
8
Add the garlic and cook, stirring, 1 minute.
9
Add the wine and reduce by half.
10
Add the demiglace and simmer 5 minutes.
11
Add the cream and reduce until lightly thickened.
12
Correct seasoning.
13
Cover with a round of buttered waxed paper and keep hot.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 8 veal cutlets, pounded into scaloppini, Flour for dredging, Salt and pepper to taste, 2 tablespoons olive oil, and more.

Yes, Sauteed Veal Scallops in 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.

That's it — enjoy your meal!