Sauteed Veal Scallops in a Wild Mushroom Cream Sauce

"This dish is quite elegant and you can substitute the veal with boneless skinless chicken breasts."
 
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photo by Sageca photo by Sageca
photo by Sageca
Ready In:
20mins
Ingredients:
19
Serves:
4
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ingredients

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directions

  • MAKE THE SAUCE: In a saute pan set over moderately high flame, heat the oil and butter until hot. Add the shallots and cook, stirring, 1 minute.
  • Add the mushrooms, thyme and salt and pepper and cook, stirring occasionally, for 5 minutes, or until mushrooms are soft.
  • Add the garlic and cook, stirring, 1 minute. Add the wine and reduce by half. Add the demiglace and simmer 5 minutes.
  • Add the cream and reduce until lightly thickened. Cover with a round of buttered wax paper and keep hot.
  • MAKE THE VEAL: Dredge the veal scallops in flour, shaking off excess, and season with salt and pepper.
  • In large skillet set over moderate flame, heat olive oil and butter until hot. Add scallops and saute for 1 minute on each side.
  • Transfer to sauce for just a minute and season mixture with fresh lemon juice and Chervil.

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Reviews

  1. I had eveything on hand except for demi-glaze, I also had to sub red wine for white because it's all I had, other than that, followed the directions... This dish was truly amazing, my husband and I both agreed it was restaurant quality; I served it with sauted rapini and garlic, and some crusty garlic bread, it was a sensational dish that I can't wait to make again :)
     
  2. I like this recipe but I would dredge the veal in flour and saute it in oil first. Then my second step wold be to remove the veal and add the onions,mushrooms, garlic etc. directly to the pan and saute for a few mins. Then deglaze the pan with white wine and add a little broth and bring to a simmer (at this point add a pinch of saffron th turn the sauce a nice golden color)then add the cream. The final step would be to add the veal back to the pan and pour the sauce over it and serve.
     
  3. This is fantastic!I made it for 2. I used Knorr's beef demi-glace,skim Carnation milk and I didn't have lemon juice.I also browned the veal and set it aside before making the mushroom sauce.If you love veal,you have to try this;it is a Wow recipe.I buy my veal at Costco;best price;I vaccum seal it and it is like fresh when you need it.I made this for Photo Tag; a recipe going into my Zarr's Our Favourites. Thank you so much for posting. Rita
     
  4. Oh boy, this is a major make again meal! I used chicken instead of veal, but other than that I made as stated. The sauce was devine and would taste excellent on almost anything!
     
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Tweaks

  1. Oh boy, this is a major make again meal! I used chicken instead of veal, but other than that I made as stated. The sauce was devine and would taste excellent on almost anything!
     

RECIPE SUBMITTED BY

Original Zaaarite. Food lovers. Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?
 
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