Veal Scallops with Scotch Whisky Pan Sauce Recipe

Name: Veal Scallops with Scotch Whisky Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large garlic clove, minced; 1/2 teaspoon dried thyme; 1/2 teaspoon dried tarragon, crumbled; 1/2 teaspoon sweet paprika; Kosher salt and freshly ground pepper; 1 1/2 pounds thin veal scallops; 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 1/2 pound white mushrooms, thinly sliced; 1 scallion, white and tender green parts, finely chopped; 1/4 cup Scotch whisky; 3/4 cup chicken stock or canned low-sodium broth; 2 tablespoons heavy cream

Servings: persons

1 large garlic clove, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon, crumbled
1/2 teaspoon sweet paprika
Kosher salt and freshly ground pepper
1 1/2 pounds thin veal scallops
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/2 pound white mushrooms, thinly sliced
1 scallion, white and tender green parts, finely chopped
1/4 cup Scotch whisky
3/4 cup chicken stock or canned low-sodium broth
2 tablespoons heavy cream

1
In a small bowl, mix the garlic with the thyme, tarragon, paprika, 1 teaspoon of salt and 1/2 teaspoon of pepper.
2
Rub the mixture all over the veal.
3
In a large skillet, melt 1 tablespoon of butter in 1 tablespoon of olive oil in the skillet.
4
Add half of the veal and cook over high heat until lightly browned and nearly cooked through, about 1 1/2 minutes per side.
5
Transfer to a large platter.
6
Repeat with the remaining 1 tablespoon of butter, 1 tablespoon of olive oil and veal.
7
Lower the heat if the pan juices start to darken.
8
Add the mushrooms and scallion to the skillet and cook over high heat, stirring occasionally, until just softened and beginning to brown, about 3 minutes.
9
Carefully add the whisky and ignite with a long match.
10
Cook until the flames subside.
11
Add the stock and cook until reduced by half, scraping up any browned bits from the bottom of the pan, about 5 minutes.
12
Add the cream and simmer just until slightly thickened, 1 to 2 minutes longer; season with salt and pepper.
13
Add the veal, turning to coat.
14
Transfer to the platter and serve.

269

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.
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 13 ingredients. The key ingredients include: 1 large garlic clove, minced, 1/2 teaspoon dried thyme, 1/2 teaspoon dried tarragon, crumbled, 1/2 teaspoon sweet paprika, and more.

Yes, Veal Scallops with Scotch Whisky Pan 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!

Veal Scallops with Scotch Whisky Pan Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions