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Sauteed Veal Scallops in Wild Mushroom Cream Sauce

 

16

Yield

8

servings

Prep

20

min

Cook

25

min

Ready

45

min

Trans-fat Free, Sugar-Free, Very low in sodium, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 26779% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 13mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 2%
Sugars g
Protein 5g
Vitamin A 12% Vitamin C 1%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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