Veal Scallops With Mushrooms and Rosemary
"I haven't made this in such a long time, but my notes said that we loved it, lol. From Gourmet magazine."
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 1⁄2 lb white mushroom
- 3⁄4 lb veal scallops (each about 1/8 inch thick)
- 1 teaspoon chopped fresh rosemary leaf
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1⁄4 cup dry white wine
- 1⁄4 cup heavy cream
directions
- Thinly slice mushrooms.
- If veal scallops are too thick, with smooth side of a meat pounder pound thin between sheets of plastic wrap.
- Pat veal dry with paper towels and season with salt and pepper.
- In a large heavy skillet cook mushrooms and rosemary in butter over high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 7 minutes.
- Transfer mushroom mixture to a plate.
- Add 1 1/2 teaspoons oil to skillet and heat until hot but not smoking.
- Add half of veal to skillet and sear over high heat, 1 to 2 minutes on each side or until lightly browned and cooked through.
- Transfer veal to a small platter and cook remaining veal in remaining 1 1/2 teaspoons oil in same manner.
- Add wine carefully to skillet and deglaze, scraping up brown bits.
- Add cream, mushroom mixture, and salt and pepper to taste and simmer 1 minute.
- Pour mushroom mixture over veal.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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