Sauteed Veal Scallops in a Wild Mushroom Cream Sauce

Recipe by 2Bleu
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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