Veal with Seafood
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 680.38 g veal scallops or 680.38 g veal cutlets, sliced 1/4 inch thick and pounded thin
- 4.92 ml salt
- 4.92 ml white pepper
- 44.37 ml flour
- 88.74 ml butter
- 14.79 ml olive oil
- 29.58 ml chopped scallions
- 118.29 ml dry white wine
- 236.59 ml heavy cream
- 226.79 g mushroom, wiped,trimmed and sliced
- 14.79 ml lemon juice
- 29.58 ml chopped parsley
- 113.39 g shrimp, peeled,deveined,and steamed
- 226.79 g crabmeat, picked over well
directions
- Pat the veal dry with paper towels.
- Combine the salt, pepper and flour in a shallow dish; dredge the veal in the flour, shaking off the excess.
- In a large heavy skillet, melt 3 tablespoons of the butter with the oil; when hot, saute the scallops for 2 minutes on each side; remove to a heated platter and keep warm.
- Reduce the heat and saute the scallion for 1 minute; remove from the pan; add the wine and deglaze the pan over high heat until the liquid is reduced by half, about 2 minutes.
- Reduce the heat to low; add the cream and simmer for 4 minutes; add the mushrooms and cook for 3 minutes; add the lemon juice and 1 tablespoon of the parsley; cook 1 minute.
- Pour the sauce over the veal.
- In a separate pan, melt the remaining 3 tablespoons of butter, add the shrimp and crabmeat and gently toss until warm, about 2 minutes.
- Spoon on top of the veal and sprinkle with remaining parsley.
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RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin