Sauteed Veal Scallops in Wild Mushroom Cream Sauce Recipe

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.

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 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.

Sauteed Veal Scallops in Wild Mushroom Cream Sauce

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