Veal Scallops with Creamy Mushroom Sauce

Name: Veal Scallops with Creamy Mushroom Sauce
Ingredients: 1/2 cup all purpose flour; 1 1/4 pounds large veal scallops (each about 1/4 inch thick); 5 tablespoons butter; 8 ounces crimini mushrooms, sliced; 2 large shallots, finely chopped (about 1/2 cup); 3/4 cup dry white wine; 1 cup whipping cream; 2 tablespoons chopped fresh parsley

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Servings: 4

Cost: $6.96 /serving

Author : John Schumacher

milkcream mushroom saute

Veal Scallops with Creamy Mushroom Sauce

Ingredients

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1/2 cup all purpose flour1 1/4 pounds large veal scallops (each about 1/4 inch thick)5 tablespoons butter8 ounces crimini mushrooms, sliced2 large shallots, finely chopped (about 1/2 cup)3/4 cup dry white wine1 cup whipping cream2 tablespoons chopped fresh parsley

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Instructions

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Step 1

Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and sauté until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm.

Step 2

Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and sauté until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; serve.