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: 2 tablespoons olive oil; 2 tablespoons butter, unsalted; 1/2 cup shallots minced; 1/2 pound mushrooms, wild; 1 teaspoon thyme minced, fresh; 1 x salt and black pepper to taste; 1 clove garlic minced; 1/2 cup white wine dry; 1 cup demi-glace; 1 cup heavy whipping cream; 8 each veal scaloppine; 1 x flour, all-purpose for dredging; 1 x salt and black pepper to taste; 2 tablespoons olive oil; 2 tablespoons butter, unsalted; 1 x lemon juice to taste; 1 x chervil minced, fresh, to taste

Servings: persons

2 tablespoons olive oil
2 tablespoons butter, unsalted
1/2 cup shallots minced
1/2 pound mushrooms, wild
1 teaspoon thyme minced, fresh
1 x salt and black pepper to taste
1 clove garlic minced
1/2 cup white wine dry
1 cup demi-glace
1 cup heavy whipping cream
8 each veal scaloppine
1 x flour, all-purpose for dredging
1 x salt and black pepper to taste
2 tablespoons olive oil
2 tablespoons butter, unsalted
1 x lemon juice to taste
1 x chervil minced, fresh, to taste

1
Make the sauce:
2
In a saute pan set over moderately high flame, heat the oil and butter until hot.
3
Add the shallots and cook, stirring, 1 minute.
4
Add the mushrooms, thyme and salt and pepper and cook, stirring occasionally, for 3 to 5 minutes, or until mushrooms are soft.
5
Add the garlic and cook, stirring, 1 minute.
6
Add the wine and reduce by half.
7
Add the demiglace and simmer 5 minutes.
8
Add the cream and reduce until lightly thickened.
9
Correct seasoning.
10
Cover with a round of buttered wax paper and keep hot.
11
Make the veal:
12
Dredge scallops in flour, shaking off excess, and season with salt and pepper.
13
In large skillet set over moderate flame, heat olive oil and butter until hot.
14
Add scallops and saute for 1 minute on each side.
15
Transfer to sauce for just a minute and season mixture with fresh lemon juice and chervil.

567

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

Saved locally in your browser — visible only to you.

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: 2 tablespoons olive oil, 2 tablespoons butter, unsalted, 1/2 cup shallots minced, 1/2 pound mushrooms, wild, 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!