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.
VEAL SCALLOPS IN A CREAMY PAPRIKA ONION SAUCE
This simple recipe is quick and easy to prepare yet pleasing to the eye and the tastebuds. I've made it with regular paprika, which contrary to popular opinion, does have a very pleasing flavor. If your veal scallops are very thick, you might wish first to pound them down thinner between two sheets of plastic wrap.
Provided by FlemishMinx
Categories Veal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut each scallop in half; makes for a nicer presentation in my opinion and facilitates cooking.
- Heat 2 TBS of the oil in a large (preferably non-stick) frying pan.
- Add the paprika and mix completely into the oil.
- Add the onions, and cook them over moderate heat until they are completely softened.
- While the onions are cooking, salt and pepper the veal scallops.
- Dredge them in the flour making sure to cover all surfaces and sides.
- When the onions have softened, move them to the edge of the frying pan.
- Add the final TBS oil to the pan, and when this is hot, lay your veal scallops in the center of the pan.
- Brown well, about three minutes per side.
- Now move the scallops to the outer edge of the pan and bring the onions back to the center.
- Add the sour cream and mix well with onions until it is completely incorporated; once this is achieved, nestle the scallops in the sauce, turning them over once to allow each side a slight covering of sauce.
- Cover the pan, and cook for about 5 minutes, or until sauce is bubbly and veal is tender.
- Remove veal to serving dishes, give the onions and sauce one more good stir and serve over the top of the veal.
VEAL PAPRIKASH
Categories Beef Sauté Low Carb Quick & Easy Veal Winter Sour Cream Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Melt lard in heavy large skillet over medium heat. Add onions; cover skillet and cook until onions are soft, stirring occasionally, about 10 minutes. Add shallot; increase heat to medium-high and sauté until onions are golden, about 5 minutes. Using slotted spoon, transfer onions and shallot to small bowl.
- Sprinkle veal with salt and pepper. Working in batches, add veal scallops to drippings in skillet and sauté until browned, about 1 minute per side, adding more lard as needed and transferring veal to plate after each batch. Return onion mixture to skillet. Add tomatoes with juice, sweet paprika, hot paprika, and marjoram. Simmer 5 minutes, stirring constantly. Return veal and any accumulated juices to sauce. Simmer 1 minute, turning veal to coat. Using slotted spoon, transfer veal to platter. Mix sour cream into sauce and heat through (do not boil). Season sauce to taste with salt and pepper. Pour over veal and serve.
VEAL WITH PAPRIKA AND SOUR CREAM
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut veal into thinnest possible (julienne) strips. Sprinkle with salt and pepper.
- Heat butter in skillet and when it bubbles and starts to turn brown, add veal. Cook, stirring, over high heat about 30 seconds.
- Add onions and cook, stirring, about a minute. Do not overcook. Sprinkle with paprika and stir.
- Using slotted spoon, transfer veal to saucepan. Add wine to liquid left in skillet. Cook down over high heat about 3 minutes and add heavy cream. Cook down about a minute.
- Add sour cream and cook about a minute. There should be about 1 1/4 cups of sauce. It is not essential to strain this sauce, but it is preferable to put it through a fine sieve. Reheat sauce and pour over veal. Heat briefly until veal is piping hot. Serve with rice.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 30 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 17 grams, Sodium 476 milligrams, Sugar 2 grams, TransFat 0 grams
VEAL SCALLOPS IN MUSTARD-CREAM SAUCE
Rich and delicious, use a good Dijon type mustard that you pick up in your local cheese shop, or on the gourmet isle of a grocery, it is okay to use some whole mustard, if you like that flavor, but only a few teaspoons of it. This recipe will serve six persons, but I find it never does, use it as part of a rich meal. As long as the butcher slices the scallops thinly, no pounding will be required, I have treated them.
Provided by Tuck Burnette
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a good sized mixing bowl, beat together the egg, sherry, pepper and soda. Add the veal, turning to coat well, leave for as long as desired, but not so long that it needs to chill, do keep it at room temperature.
- Measure the amount of cornstarch when ready to proceed and toss it with the veal slices, coat them as well as one can, you may, if the veal will not take on the starch easily, add a few teaspoons of water, the veal breading gets runny easily, and it should be rather stiff, it does not matter, if after a minute or two of stirring, that the veal has some places that look a little powdery, the heat of the pan will diminish any unevenness in the coating there.
- Using a 12-inch heavy sauté pan, have a plate standing nearby, melt half of the butter with all of the vegetable oil, add the scallions, season with a little salt, and cook over medium, or medium low heat, stirring often, until they are softened, but not browned.
- Slide the scallions a bit around the pan and slip in as many veal slices as will fit easily, without overlapping.
- Cook for only about 1 minute on each side, over a moderate, or less heat, when working in a pan that is not non-stick (which are the only ones I use), some care may need to be taken in flipping the veal. Transfer them to a plate, cover if desired.
- Repeat until all the veal has been used up, keeping the scallions floating in the fat, free, for the most part, of the underside of the veal. Do not be worried if the scallion turns gold, do not be dismayed if parts of the starch coating stick a little in the pan, scrape them up, allowing them to turn gold in the drippings, they will be all the better.
- When half of the veal has been used, add the remaining butter, melt and proceed. Once the veal has been transferred to the plate, it should bleed.
- Add the wine, stir often, reduce it well, it may form a paste, but reduce it in any case.
- Stir in the mustard and cream, reduce by half. Taste and correct for salt and pepper, remembering the veal.
- Slip it back into the pan, tilting and turning to coat well, warm through, but briefly, certainly less than two minutes.
- Serve at once in warm plates.
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
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.
SAUTEED VEAL SCALLOPS IN SOUR CREAM SAUCE/KALVEFILET MED SUR FLO
The recipe is from the Cooking of Scandinavian series.this is very easy to make and is very good. Posted for Zwt6
Provided by bigbadbrenda
Categories Meat
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tbsp of butter and 1 tbsp of oil in a heavy pan over med heat. When the foam subsides add the onions and cook until they are transparent.
- With a spatula remove and place in a small bowl.
- Add the remaining butter and oil to the pan , when the foam stops add the veal that has been pounded to 1/4 inch thick.
- Fry over med heat until brown 4 minutes each side.
- Remove to a heated platter and keep warm in a low oven.
- For the sauce pour of all but a thin coating of fat from the skillet.
- Add the cooked onions and cook over high heat for 2 minutes.
- Lower heat and add sour cream and cheese a little at a time.
- Continue stirring until cheese has melted and sauce is smooth ,do not let come to a boil.
- Taste for seasoning and return the veal to the pan ,.
- Baste the meat with the sauce , let simmer 2 minutes uncovered.
- Serve right away.
VEAL SCALLOPS WITH LEMON AND CAPERS
a sensational dish for an easy dinner. This comes together in 5 minutes if you have all the ingredients at hand.
Provided by evelynathens
Categories Veal
Time 7m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow dish, stir together flour and salt and dredge veal, one piece at a time, shaking off excess.
- In a large, non-stick skillet heat oil over moderately-high heat until it is hot but not smoking, and saute veal for 1 minute or until pale golden.
- Turn veal and saute 30 seconds more, or until pale golden and just springy to touch.
- Transfer to a platter and keep warm, covered.
- Add wine, lemon and capers to the skillet and simmer for 1 minute.
- Swirl in butter and parsley and pour the sauce over the veal.
- Serve with buttered rice and steamed broccoli and carrots.
Nutrition Facts : Calories 472.7, Fat 28.3, SaturatedFat 11.2, Cholesterol 149.6, Sodium 811.4, Carbohydrate 13.8, Fiber 0.8, Sugar 0.6, Protein 34
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
VEAL SCALLOPS IN VERMOUTH
Make and share this Veal Scallops in Vermouth recipe from Food.com.
Provided by Bluenoser
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Flatten meat with a wooden mallet or meat cleaver until it is very thin.
- Cut into serving pieces.
- Sprinkle with salt and pepper and dredge with flour.
- Heat butter and salad oil in a skillet.
- Add chopped onion.
- Add veal scallops and brown lightly on both sides.
- Add sweet vermouth.
- Cover skillet and simmer about 5 minutes.
- Stir in tomato paste, mace and enough boiling water to make a smooth thick sauce.
- Heat well and serve with lemon quarters, rice pilaf, garlic string beans or creamed spinach.
Nutrition Facts : Calories 341.7, Fat 18.8, SaturatedFat 7.3, Cholesterol 134.2, Sodium 377.7, Carbohydrate 11.2, Fiber 1.7, Sugar 4.3, Protein 31.2
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