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Scallops of Veal with Cream Sauce
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Reviews
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By:
Lucy Greenbriar
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Scallops of Veal with Cream Sauce Recipe pan fries lightly seasoned veal scallops with shallots and mushrooms then sauces with sour cream, tarragon and salt and pepper before serving with noodles and broccoli to create this tasty veal recipe.
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INGREDIENTS
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1 tbsp plain (all-purpose) flour
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4 veal scallops about 3 to 4 oz. each
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2 tbsp sunflower oil
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1 shallot, chopped
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2 cups oyster mushrooms, sliced
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2 tbsp Marsala or medium-dry sherry
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scant 1 cup creme fraiche or sour cream
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2 tbsp chopped fresh tarragon
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salt and ground black pepper
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DIRECTIONS
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1:
Season the flour and use to dust the
veal, then set the meat aside.
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2:
Heat the oil in a large frying pan and
cook the shallot and mushrooms for
5 minutes. Add the scallops and cook
over a high heat for about 1 1/2 minutes
on each side. Pour in the Marsala or
sherry and cook until reduced by half.
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3:
Remove the scallops from the pan.
Stir the creme fraiche, tarragon and
seasoning into the juices in the pan and
simmer gently for 3-5 minutes, or until
the sauce is thick and creamy.
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4:
Return the scallops to the pan and
heat through for 1 minute before serving
with the sauce, noodles and broccoli.
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