Floured and sauteed veal scallops are servedwith a white wine and tarragon cream sauce with sauteed onions,mushrooms and fresh parsley.
Recipe: Veal Scallops withTarragon and Mushrooms
1/4 cup finely chopped onion2 garlic cloves, finely minced1 teaspoon dried tarragon, crumbled2 1/2 tablespoons olive oil – divideduse1/2 pound fresh mushrooms, sliced3/4 cup dry white wine – divided use1/2 pound veal scallops (each about 1/8inch thick)Flour seasoned with salt and pepper fordredging2/3 cup chicken broth1/4 cup heavy cream2 tablespoons minced fresh flat-leaf parsley
In large skillet cook the onion, garlicand tarragon in 1 tablespoon of theoil, stirring over medium low heat, until onion is softened.Add the mushrooms, salt and pepper to taste.Cook the mixture over medium heat,stirring, until the mushrooms are tender and all liquid is evaporated. Add 1/4 cup of wine and simmeruntil wine is evaporated; transfermixture to a bowl. Set aside.
Dredge the veal in the seasoned flour,shaking off excess. In the same skillet,heat the remaining 1 1/2 tablespoons oil over medium-highheat until it is hot; saute veal for 1 minute on eachside, or until it is golden. Transfer vealto a platter and keep warm.
Add remaining 1/2 cup wine to same skilletand deglaze skillet over medium-highheat, stirring and scraping up the brown bits. Add thechicken broth, bring to a boil and reduceby half; stir in cream, mushroom mixture,salt and pepper to taste. Simmer sauceuntil slightly thickened. Remove from heat and stir inthe parsley.
Ladle sauce over veal scallops and serve.
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