Sauteed Veal Scallops in Wild Mushroom Cream Sauce
Yield
8 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the sauce | |||
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
butter, unsalted
|
|
| ½ | cup |
shallots
minced |
*
|
| ½ | pound |
mushrooms, wild
|
*
|
| 1 | teaspoon |
thyme
minced, fresh |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | clove |
garlic
minced |
|
| ½ | cup |
white wine
dry |
*
|
| 1 | cup |
demi-glace
|
* |
| 1 | cup |
heavy whipping cream
|
|
| For the veal | |||
| 8 | each |
veal scaloppine
|
* |
| 1 | x |
all-purpose flour
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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the sauce | |||
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
butter, unsalted
|
|
| 118 | ml |
shallots
minced |
*
|
| 226.8 | g |
mushrooms, wild
|
*
|
| 5 | ml |
thyme
minced, fresh |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | clove |
garlic
minced |
|
| 118 | ml |
white wine
dry |
*
|
| 237 | ml |
demi-glace
|
* |
| 237 | ml |
heavy whipping cream
|
|
| For the veal | |||
| 8 | each |
veal scaloppine
|
* |
| 1 | x |
all-purpose flour
for dredging |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
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 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 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.
