Sauteed Veal Scallops in Wild Mushroom Cream Sauce

45 minutes Prep: 20 minutes Cook: 25 minutes

267 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients


For the sauce
2	tablespoons	olive oil
2	tablespoons	butter, unsalted
1/2	cup	shallots	minced
1/2	pound	mushrooms, wild
1	teaspoon	thyme	minced, fresh
1	x	salt and black pepper	to taste
1	clove	garlic	minced
1/2	cup	white wine	dry
1	cup	demi-glace
1	cup	heavy whipping cream

For the veal
8	each	veal scaloppine
1	x	flour, all-purpose	for dredging
1	x	salt and black pepper	to taste
2	tablespoons	olive oil
2	tablespoons	butter, unsalted
1	x	lemon juice	to taste
1	x	chervil	minced, fresh, to taste

Directions

Make the sauce:

In a sauté 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 3-5 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 wax paper and keep hot.

Make the veal:

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 sauté 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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Nutrition Facts

Serving Size 44g

Amount per Serving

Calories 267 79% of calories from fat

	% Daily Value*
Total Fat 23.0g	36%
Saturated Fat 11.0g	57%
Trans Fat 0.0g
Cholesterol 56mg	19%
Sodium 13mg	1%
Total Carbohydrate 13.0g	4%
Dietary Fiber 0.0g	2%
Sugars 0.0g
Protein 2.0g	5%

Vitamin A	12%		Vitamin C	1%
Calcium	2%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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