Veal Scallops with Mushrooms and Herbs Recipe

Name: Veal Scallops with Mushrooms and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup finely chopped shallot; 1 garlic clove, minced; 1/2 teaspoon dried sage, crumbled; 2 1/2 tablespoons olive oil; 1/4 pound fresh shiitake mushrooms, stems discarded and the caps sliced; 1/4 pound white mushrooms, sliced; 3/4 cup dry white wine; 1/2 pound veal scallops (each about 1/8 inch thick); all-purpose flour seasoned with salt and pepper for dredging the veal; 2/3 cup chicken broth; 1/4 cup heavy cream; 2 tablespoons minced fresh parsley leaves (preferably flat-leafed)

Servings: persons

1/4 cup finely chopped shallot
1 garlic clove, minced
1/2 teaspoon dried sage, crumbled
2 1/2 tablespoons olive oil
1/4 pound fresh shiitake mushrooms, stems discarded and the caps sliced
1/4 pound white mushrooms, sliced
3/4 cup dry white wine
1/2 pound veal scallops (each about 1/8 inch thick)
all-purpose flour seasoned with salt and pepper for dredging the veal
2/3 cup chicken broth
1/4 cup heavy cream
2 tablespoons minced fresh parsley leaves (preferably flat-leafed)

1
In a heavy skillet cook the shallot, the garlic, and the sage in 1 tablespoon of the oil over moderately low heat, stirring, until the shallot is softened, add the mushrooms and salt and pepper to taste, and cook the mixture over moderate heat, stirring, until the mushrooms are tender and all the liquid they give off is evaporated.
2
Add 1/4 cup of the wine, simmer it until it is evaporated, and transfer the mixture to a bowl.
3
Dredge the veal in the seasoned flour, shaking off the excess.
4
In the skillet, cleaned, heat the remaining 1 1/2 tablespoons oil over moderately high heat until it is hot but not smoking and in it saute the veal for 1 minute on each side, or until it is golden.
5
Transfer the veal to a platter and keep it warm.
6
Add the remaining 1/2 cup wine to the skillet and deglaze the skillet over moderately high heat, stirring and scraping up the brown bits, until the wine is reduced to glaze.
7
Add the broth, boil the liquid until it is reduced by half, and stir in the cream, the mushroom mixture, and salt and pepper to taste.
8
Simmer the sauce until it is thickened slightly, stir in the parsley, and pour the sauce over the veal.

253

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

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 12 ingredients. The key ingredients include: 1/4 cup finely chopped shallot, 1 garlic clove, minced, 1/2 teaspoon dried sage, crumbled, 2 1/2 tablespoons olive oil, and more.

Yes, Veal Scallops with Mushrooms and Herbs 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!

Veal Scallops with Mushrooms and Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions