VEAL SCALLOPS WITH WILD MUSHROOM, MUSTARD, AND TARRAGON SAUCE
Categories Herb Mushroom Mustard Sauté Quick & Easy Veal Fall Tarragon Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Sprinkle veal on both sides with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook veal until golden, about 20 seconds per side. Transfer to plate. Melt 3 tablespoons butter in same skillet. Add shallots; sauté 30 seconds. Add mushrooms; sauté until brown, about 3 minutes. Stir in tarragon. Add wine; cook over high heat until almost all liquid evaporates, stirring to scrape up browned bits, about 2 minutes. Add cream; boil until reduced by 1/4, about 1 minute. Stir in mustard. Using tongs, return veal to pan; simmer until heated through. Divide veal and sauce among 6 plates and serve.
VEAL SCALLOPS WITH MUSHROOMS AND ROSEMARY
Steps:
- Thinly slice mushrooms. If veal scallops are too thick, with smooth side of a meat pounder pound thin between sheets of plastic wrap. Pat veal dry with paper towels and season with salt and pepper.
- In a large heavy skillet cook mushrooms and rosemary in butter over high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 7 minutes. Transfer mushroom mixture to a plate. Add 1 1/2 teaspoons oil to skillet and heat until hot but not smoking. Add half of veal to skillet and sear over high heat, 1 to 2 minutes on each side or until lightly browned and cooked through. Transfer veal to a small platter and cook remaining veal in remaining 1 1/2 teaspoons oil in same manner. Add wine carefully to skillet and deglaze, scraping up brown bits. Add cream, mushroom mixture, and salt and pepper to taste and simmer 1 minute.
- Pour mushroom mixture over veal.
SAUTEED VEAL SCALLOPS IN WILD MUSHROOM CREAM SAUCE
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- 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 each side. Transfer to sauce for just a minute and season mixture with fresh lemon juice and chervil.
- 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 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 waxed paper and keep hot.
COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS IN CREAM SAUCE)
Steps:
- Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.
VEAL SCALLOPS WITH MUSHROOMS AND HERBS
Categories Mushroom Sauté Quick & Easy Veal White Wine Summer Sage Parsley Simmer Gourmet
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a heavy skillet cook the shallot, the garlic, and the sage in 1 tablespoon of the oil over moderately low heat, stirring, until the shallot is softened, add the mushrooms and salt and pepper to taste, and cook the mixture over moderate heat, stirring, until the mushrooms are tender and all the liquid they give off is evaporated. Add 1/4 cup of the wine, simmer it until it is evaporated, and transfer the mixture to a bowl. Dredge the veal in the seasoned flour, shaking off the excess. In the skillet, cleaned, heat the remaining 1 1/2 tablespoons oil over moderately high heat until it is hot but not smoking and in it sauté the veal for 1 minute on each side, or until it is golden. Transfer the veal to a platter and keep it warm.
- Add the remaining 1/2 cup wine to the skillet and deglaze the skillet over moderately high heat, stirring and scraping up the brown bits, until the wine is reduced to glaze. Add the broth, boil the liquid until it is reduced by half, and stir in the cream, the mushroom mixture, and salt and pepper to taste. Simmer the sauce until it is thickened slightly, stir in the parsley, and pour the sauce over the veal.
VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE
John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant. Schumachers' is now on the National Register of Historic Places. John's wife, Kathleen, runs the front of the popular restaurant, and John is the chef. His specialties are central European fare - like this veal sauté.
Provided by John Schumacher
Categories Milk/Cream Mushroom Sauté Quick & Easy Veal White Wine Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
STUFFED VEAL SCALLOPS WITH A MUSHROOM SAUCE AND CARROT ROSTI
My veal scallops were huge, in fact I have never bought scallops of veal this big before, I made one per person. I have made this before with small veal scallops and I made three per person, I used about 1-2 teaspoons of stuffing for each slice and made them as little bundles, so either way will work fine. You will see from the photograph just how large it was I was able to cut each veal scallop into four pieces. Maybe where you are in the world this will not seem strange to you, this may be standard size, but where I am I usually get small scallops of veal, not that I am complaining it was delicious and took me half the time because I wasn't rolling up 12 little rolls, just 4 huge ones.
Provided by The Flying Chef
Categories Veal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 34
Steps:
- Add a little olive oil to a pan, add shallots and garlic, cook until onion softens. Add butter and melt, add mushrooms, cook and stir until liquid has evaporated.
- Meanwhile in a small pan cook chopped bacon, until browned.
- Add herbs and bacon to mushroom mix and stir to combine, remove from heat.
- Boil some water, add a knob of butter and veg stock to a measuring jug, pour 100ml of hot water into jug, stir until butter has melted and stock has dissolved. Add this liquid to the stuffing, mix to combine, finally add this to the mushroom mix.
- Add the veal mince to the pan and stir to combine, add the egg and Parmesan cheese, again stir to combine.
- Season veal scallops with salt and pepper, spread stuffing over veal, leaving just a small border around the edge. Roll scallop up and wrap prosciutto slices around the veal to secure. If you have any stuffing left over I just cook that separate.
- Heat a small amount of oil in a pan add rolls to brown both sides. Transfer to a lightly oiled ovenproof dish, drizzle a little oil over veal rolls and bake at 180ºC for 30-40min's or until done. Check regularly towards the end of cooking as you do not want to over cook and toughen it up.
- Sauce.
- While pork is cooking make the sauce, add the oil to a pan along with the sliced mushrooms. Cook until mushrooms are browned and soft, add wine and water, simmer a few minutes to reduce slightly.
- Add chicken stock and stir to dissolve, add thick double cream first and stir until it well combined, add light cream, season with pepper, finally add gravy granules and stir to thicken, serve over veal.
- Carrot Rosti.
- Combine sour cream, cumin and dill in a small bowl, refrigerate until needed.
- Combine carrot, egg, egg white and flour in a large bowl, Cook serving spoon size rosties in an oiled pan until browned on both sides and cooked through. Drain on absorbent paper.
- Note:I say serving spoon size as you want it bigger than a tablespoon, they should be large in diameter but quite flat, you will get the idea from the picture.
- Serve with sour cream mixture.
- To Serve: Either arrange little rolls on a plate and pour sauce over or slice into thin slices if you have used larger scallops like me and again pour sauce over. Place some salad greens on plate top with carrot rosties and dollop with sour cream mix.
VEAL SCALLOPS WITH MUSHROOMS AND ROSEMARY
I haven't made this in such a long time, but my notes said that we loved it, lol. From Gourmet magazine.
Provided by lazyme
Categories Veal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Thinly slice mushrooms.
- If veal scallops are too thick, with smooth side of a meat pounder pound thin between sheets of plastic wrap.
- Pat veal dry with paper towels and season with salt and pepper.
- In a large heavy skillet cook mushrooms and rosemary in butter over high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 7 minutes.
- Transfer mushroom mixture to a plate.
- Add 1 1/2 teaspoons oil to skillet and heat until hot but not smoking.
- Add half of veal to skillet and sear over high heat, 1 to 2 minutes on each side or until lightly browned and cooked through.
- Transfer veal to a small platter and cook remaining veal in remaining 1 1/2 teaspoons oil in same manner.
- Add wine carefully to skillet and deglaze, scraping up brown bits.
- Add cream, mushroom mixture, and salt and pepper to taste and simmer 1 minute.
- Pour mushroom mixture over veal.
Nutrition Facts : Calories 540.7, Fat 39.5, SaturatedFat 18, Cholesterol 190.4, Sodium 163.9, Carbohydrate 5.4, Fiber 1.2, Sugar 2.2, Protein 36.4
SAUTEED VEAL SCALLOPS IN A WILD MUSHROOM CREAM SAUCE
Make and share this Sauteed Veal Scallops in a Wild Mushroom Cream Sauce recipe from Food.com.
Provided by 2Bleu
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- 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 occasionally, for 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. Cover with a round of buttered wax paper and keep hot.
- MAKE THE VEAL: Dredge the veal 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 each side.
- Transfer to sauce for just a minute and season mixture with fresh lemon juice and Chervil.
Nutrition Facts : Calories 481.2, Fat 47.3, SaturatedFat 22.9, Cholesterol 112, Sodium 467.6, Carbohydrate 8.6, Fiber 0.7, Sugar 1.4, Protein 3.7
SAUTEED MUSHROOMS AND SCALLOPS
I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions, and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make and requires only one pan to complete. Necessity really is the mother of invention!
Provided by Evelyn Chartres
Categories Seafood Shellfish Scallops
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
- Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 11.7 g, Cholesterol 70.9 mg, Fat 8.8 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 4.9 g, Sodium 698.9 mg, Sugar 2.9 g
VEAL ESCALLOPS WITH WILD MUSHROOMS AND WILD PEPPERGRASS
Provided by Nancy Arum
Categories dinner, main course
Time 10m
Yield Four servings
Number Of Ingredients 8
Steps:
- Heat the olive oil and saute veal until brown on both sides. Remove veal to a serving platter and keep warm.
- Pour out any oil left in the pan, add butter and when it begins to foam, add mushrooms, peppergrass and pods, ash, white wine and veal stock. Bring to a boil and pour over veal and serve immediately.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 6 grams, Sodium 949 milligrams, Sugar 2 grams, TransFat 0 grams
More about "veal scallops with mushrooms and herbs recipes"
VEAL SCALLOPS WITH MUSHROOMS AND HERBS - RECIPELION
From recipelion.com
Category Veal RecipesEstimated Reading Time 1 min
VEAL SCALLOPS WITH MUSHROOMS AND HERBS RECIPE - RECIPEBRIDGE
From recipebridge.com
VEAL SCALLOPS WITH MUSHROOM SAUCE RECIPE FROM H-E-B
From heb.com
VEAL SCALLOPS WITH MUSHROOMS AND HERBS RECIPE
From familyoven.com
VEAL ESCALOPES WITH MUSHROOMS AND HERBS
From us.kiwilimon.com
ASTRAY RECIPES: VEAL SCALLOPS WITH MUSHROOMS AND HERBS
From astray.com
VEAL WITH LEMON AND MUSHROOMS RECIPE - THE SPRUCE …
From thespruceeats.com
VEAL SCALLOPS WITH MUSHROOMS AND HERBS RECIPE - RECIPEBRIDGE
From recipebridge.com
VEAL SCALLOPPINI WITH MUSHROOMS - ITALIAN RECIPES BY …
From giallozafferano.com
VEAL SCALLOPINI ALLA MUSHROOMS - GIRL CARNIVORE
From girlcarnivore.com
VEAL SCALLOPINI WITH MUSHROOMS AND ARTICHOKES IS …
From parade.com
VEAL SCALLOPS WITH MUSHROOMS AND HERBS - BIGOVEN
From bigoven.com
You'll also love