Sauteed Veal Scallops In A Wild Mushroom Cream Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 cup shallot, minced
• 8 ounces wild mushrooms (such as chanterelles shiitake oyster or a combination)
• 1 teaspoon fresh thyme, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large garlic clove, minced
• 1/2 cup dry wine
• 1 cup veal demi-glace
• 1 cup heavy cream
• 8 veal cutlets, scallopini style
• flour, for dredging
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 tablespoon lemon juice
• 1/2 teaspoon fresh chervil, minced

Recipe

• 1 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.
• 2 add the mushrooms, thyme and salt and pepper and cook, stirring occasionally, for 5 minutes, or until mushrooms are soft.
• 3 add the garlic and cook, stirring, 1 minute. add the wine and reduce by half. add the demiglace and simmer 5 minutes.
• 4 add the cream and reduce until lightly thickened. cover with a round of buttered wax paper and keep hot.
• 5 make the veal: dredge the veal scallops in flour, shaking off excess, and season with salt and pepper.
• 6 in large skillet set over moderate flame, heat olive oil and butter until hot. add scallops and saute for 1 minute on each side.
• 7 transfer to sauce for just a minute and season mixture with fresh lemon juice and chervil.