Scallops of Veal with Cream Sauce Recipe

1      Reviews by:    Lucy Greenbriar   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. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Southern    Servings:4 Nutrition facts:268 calories18.6 grams fat Print Preview Rate This Recipe Prep Time:   5 Minutes Cook Time:   17 Minutes Total Time:   22 Minutes

INGREDIENTS

• 1 tbsp plain (all-purpose) flour
• 4 veal scallops about 3 to 4 oz. each
• 2 tbsp sunflower oil
• 1 shallot, chopped
• 2 cups oyster mushrooms, sliced
• 2 tbsp Marsala or medium-dry sherry
• scant 1 cup creme fraiche or sour cream
• 2 tbsp chopped fresh tarragon
• salt and ground black pepper

DIRECTIONS

• Season the flour and use to dust the veal, then set the meat aside.
• 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.
• 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.
• Return the scallops to the pan and heat through for 1 minute before serving with the sauce, noodles and broccoli.

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