Veal Scallops, With Chanterelles – a delicious recipe with veal scallops, Flour, unsalted butter, clove garlic, chanterelles, creme fraiche. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Pat the veal scallops dry with paper towels.
2
Dredge lightly with flour and set aside.
3
Melt one tablespoon of the butter in a large frying pan and gently fry the garlic for one minute.
4
Add the veal (in two batches if necessary) and brown very lightly on each side.
5
(The veal must not overcook - it should be pink in the middle.)
6
Remove and keep warm.
7
Briskly rinse the chanterelles under cold running water, making sure you remove all the grit.
8
Slice any large ones.
9
Add the chanterelles to the pan with remaining tablespoon of butter and cook for five minutes.
10
Add the creme fraiche and tarragon.
11
Season with salt and pepper.
12
Cook another five minutes.
13
Return the scallops to the pan, heat through, correct seasoning and serve.
51
kcal
Calories
6
g
Fat
Fat
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 large veal scallops (about 1 pound total weight), Flour for dredging, 2 tablespoons unsalted butter, 1 clove garlic, minced, and more.
Yes, Veal Scallops, With Chanterelles 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.
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