Sauteed Veal Scallops in a Wild Mushroom Cream Sauce
Elevate your dinner table with this indulgent recipe for Sautéed Veal Scallops in a Wild Mushroom Cream Sauce, a dish that combines elegance with comforting flavors. Tender veal scallops are lightly dredged in flour and pan-seared to golden perfection before being bathed in a luxurious sauce made with a medley of earthy wild mushrooms, creamy heavy cream, aromatic shallots, and a splash of white wine for depth. Infused with fresh thyme and finished with a touch of chicken stock, this rich and flavorful sauce is the perfect complement to the delicate meat. Ideal for an impressive dinner party or a romantic meal at home, this recipe pairs beautifully with buttery mashed potatoes, roasted vegetables, or fresh pasta. Ready in just 45 minutes, this gourmet dish proves that you don’t need hours in the kitchen to create a restaurant-quality meal.
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Recipe Information
Ingredients
- 8 pieces Veal scallops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 medium Shallots, finely chopped
- 2 cloves Garlic cloves, minced
- 2 cups Mixed wild mushrooms (e.g., shiitake, cremini, and oyster), sliced
- 0.5 cup White wine
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 0.5 cup Chicken stock
- 2 tablespoons Parsley, chopped (optional, for garnish)
Instructions
Place the veal scallops between two pieces of plastic wrap and pound them gently with a meat mallet until they are about 1/4-inch thick.
Season both sides of the veal scallops with salt and black pepper.
Dredge the scallops lightly in all-purpose flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.
Sear the veal scallops for 2 minutes per side until golden brown. Remove scallops from the skillet and set aside on a plate.
Reduce heat to medium and add the remaining 2 tablespoons of butter to the skillet.
Add the chopped shallots and minced garlic and sauté for 2 minutes until softened and fragrant.
Add the wild mushrooms to the skillet and cook for 5-7 minutes until they release their liquid and become tender.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan, and let it simmer for 2-3 minutes until reduced by half.
Pour in the chicken stock and heavy cream, stirring to combine. Add the fresh thyme leaves and season with additional salt and pepper to taste.
Bring the sauce to a gentle simmer and allow it to thicken, about 5 minutes.
Return the veal scallops to the skillet, spoon the sauce over the top, and let them warm through for 2-3 minutes.
Serve the veal scallops hot, topped with the mushroom cream sauce and garnished with chopped parsley, if desired.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 22.7 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 609 mg | 26% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.6 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 619 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
