Sauteed Veal Scallops In Wild Mushroom Cream Sauce
Recipe By : David Rosengarten
Serving Size : 4 Preparation Time :0:00
Categories : Taste Veal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the sauce:
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup minced shallots
1/2 pound wild mushrooms -- such as
-- chanterelles,
-- shiitake, oyster
-- or a combination
1 teaspoon minced fresh thyme
Salt and pepper to taste
1 large clov garlic -- minced
1/2 cup dry white wine
1 cup veal demiglace
1 cup heavy cream
For the veal:
8 veal scaloppine
Flour for dredging
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
Fresh lemon juice to taste
Minced fresh chervil to taste
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 occasi
onally, 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 un
til 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 saute for 1 minute on ea
ch side. Transfer to sauce for just a minute and season mixture with
fresh lemon juice and chervil.
