Scotch Collops
Delight in the comforting elegance of Scotch Collops, a traditional dish that combines tender slices of veal or beef with a velvety cream sauce. Perfectly seasoned and pan-seared to golden perfection, the meat is gently simmered in a luscious blend of white wine, beef stock, and rich cream, infused with the subtle heat of garlic and the brightness of lemon juice. Finished with a flourish of fresh parsley, this hearty and flavorful recipe is ideal for a cozy family dinner or an impressive dinner party centerpiece. Ready in under an hour, Scotch Collops pairs beautifully with creamy mashed potatoes, fluffy rice, or crusty bread to soak up every drop of the savory gravy. If you're searching for a classic, crowd-pleasing meal with unbeatable flavor, this dish is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams veal or beef (thinly sliced)
- 50 grams all-purpose flour
- 3 tablespoons unsalted butter
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 500 ml beef stock
- 125 ml white wine
- 100 ml heavy cream
- 1 tablespoon lemon juice
- 2 tablespoons parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Place the thinly sliced veal or beef between two sheets of plastic wrap and gently pound with a meat mallet to further flatten the slices. Season with salt and black pepper.
Lightly coat the meat slices in the all-purpose flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of unsalted butter over medium-high heat until melted and bubbling.
Working in batches, add the meat slices to the skillet and sear for 1-2 minutes on each side until golden brown. Remove and set aside on a plate.
Add the remaining tablespoon of butter to the skillet, followed by the chopped onion. Sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Deglaze the skillet by pouring in the white wine, scraping the bottom of the pan to release any browned bits. Allow the wine to reduce by half, about 3-4 minutes.
Pour in the beef stock and bring the mixture to a simmer. Return the seared meat slices to the skillet, ensuring they are submerged in the liquid.
Cover the skillet with a lid and let the collops gently simmer for 20 minutes, allowing the flavors to meld and the meat to tenderize.
Uncover the skillet and stir in the heavy cream and lemon juice. Simmer for an additional 3-4 minutes until the sauce thickens slightly.
Taste and adjust seasoning with additional salt and pepper, if needed.
Sprinkle the chopped parsley over the dish before serving.
Serve the Scotch Collops hot with mashed potatoes, rice, or crusty bread to soak up the rich gravy.
Nutrition Facts
Calories |
2273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 71.7 g | 358% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 4603 mg | 200% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.6 g | ||
| Protein | 143.3 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2350 mg | 50% | |
*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.
