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Sauteed Veal Scallops in Wild Mushroom Cream Sauce recipe

An elegant dish of sauteed veal scallopsserved with a wild mushroom and white wine cream sauce with freshthyme.

Recipe: Sauteed Veal Scallopsin Wild Mushroom Cream Sauce

For the sauce:
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup minced shallots
1/2 pound wild mushrooms (chanterelles, shiitake, oyster or acombination)
1 teaspoon minced fresh thyme
Salt and freshly ground pepper to taste
1 large garlic clove, minced
1/2 cup dry white wine
1 cup veal demi-glace*
1 cup heavy cream

For the veal:
8 veal scaloppine
Flour for dredging
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
Fresh lemon juice to taste
Minced fresh chervil to taste

Make the sauce:

  • In a saute pan set over moderately-highflame, heat the oil and butter until hot. Add the shallots andcook, stirring, 1 minute. Add the mushrooms, thyme and salt andpepper and cook, stirring occasionally, for 3 to 5 minutes, oruntil mushrooms are softened.
  • Add the garlic and cook, stirring, 1 minute.Add the wine and reduce by half. Add the demiglace and simmer5 minutes.
  • Add the cream and reduce until lightlythickened. Adjust seasoning. Cover with a round of buttered waxedpaper and keep hot.

    Make the veal:

  • Dredge scallops in flour, shaking offexcess, and season with salt
    and pepper.
  • In large skillet set over moderate heat,heat olive oil and butter until hot. Add scallops and saute for1 minute on each side.
  • Transfer to scallops to sauce for justa minute and season mixture with fresh lemon juice and chervil.

    Serves 4.

    *A rich BrownSauce that is usually combined with beef stock and madeiraor sherry and slowly cooked until it’s reduced by half to a thickglaze that coats a spoon. The intense flavor is used as a basefor many other sauces.

    Source: Recipe by David Rosengarten; FoodNetwork.

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