Sauteed Veal Scallops in a Wild Mushroom Cream Sauce

Total Time
20mins
Prep 10 mins
Cook 10 mins

This dish is quite elegant and you can substitute the veal with boneless skinless chicken breasts.

Ingredients Nutrition

Directions

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

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.

stacykirby March 08, 2016

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

Sage August 08, 2008

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!

anme May 01, 2008