Recipe courtesy of David Rosengarten
Sauteed Veal Scallops in Wild Mushroom Cream Sauce
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 871
- Total Fat
- 64
- Saturated Fat
- 30
- Carbohydrates
- 15
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 54
- Cholesterol
- 326
- Sodium
- 1153
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
8 veal cutlets, pounded into scaloppini
Flour for dredging
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
Fresh lemon juice to taste
Minced fresh chervil to taste
For the sauce:
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup minced shallots
1/2 pound wild mushrooms, such as chanterelles, shiitake, oyster or a combination
1 teaspoon minced fresh thyme
Salt and pepper to taste
1 large clove garlic, minced
1/2 cup dry white wine
1 cup veal demiglace
1 cup heavy cream
Directions
- Dredge 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.
For the sauce:
- 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 3 to 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. Correct seasoning. Cover with a round of buttered waxed paper and keep hot.