Veal Scallops in a Creamy Paprika Onion Sauce
Tender, melt-in-your-mouth veal scallops are paired with a rich and silky paprika onion sauce in this elegant yet easy-to-make recipe. Perfect for a cozy dinner or a special occasion, this dish showcases perfectly pan-seared veal nestled in a creamy blend of golden onions, fragrant garlic, and sweet paprika, all brought together with a splash of dry white wine and chicken stock. Finished with a touch of velvety heavy cream and garnished with vibrant parsley, this recipe delivers a comforting balance of warmth and sophistication. Serve these decadent veal scallops with fluffy mashed potatoes, aromatic rice, or crusty bread to capture every drop of the irresistibly savory sauce. Ready in under an hour, this flavor-packed meal transforms simple ingredients into a restaurant-worthy experience.
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Recipe Information
Ingredients
- 600 grams veal scallops
- 50 grams all-purpose flour
- 30 grams unsalted butter
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 cloves garlic cloves
- 2 teaspoons sweet paprika
- 100 milliliters dry white wine
- 200 milliliters chicken stock
- 150 milliliters heavy cream
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Place the veal scallops on a cutting board and lightly pound them with a meat mallet to an even thickness if necessary. Season both sides with salt and black pepper.
Dredge the veal scallops lightly in the flour, shaking off the excess.
Heat 1 tablespoon of olive oil and half of the butter in a large skillet over medium-high heat. Once the pan is hot, sear the veal scallops for 1-2 minutes on each side until golden brown. Remove the scallops from the pan and set them aside on a plate.
Reduce the heat to medium and add the remaining olive oil and butter to the pan.
Peel and thinly slice the onion, then add it to the skillet. Cook the onions, stirring often, for about 5 minutes until softened and golden.
Mince the garlic cloves and add them to the onions along with the sweet paprika. Stir for another 1 minute until fragrant.
Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes until slightly reduced.
Add the chicken stock to the skillet and stir to combine. Let the sauce simmer for 5 minutes to allow the flavors to meld.
Lower the heat and stir in the heavy cream. Simmer the sauce gently for 3-4 minutes until it thickens.
Return the veal scallops to the skillet, nestling them into the sauce. Cook for an additional 3-4 minutes until the veal is heated through and cooked to your desired doneness.
Taste the sauce and adjust the seasoning with additional salt and black pepper if needed.
Garnish with freshly chopped parsley before serving.
Serve hot with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
2346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.9 g | 199% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 2859 mg | 124% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 2.2 g | ||
| Protein | 158.3 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2151 mg | 46% | |
*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.
