Veal Scallops With Creamy Mushroom Sauce Recipes

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VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE



Veal Scallops with Creamy Mushroom Sauce image

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

1/2 cup all purpose flour
1 1/4 pounds large veal scallops (each about 1/4 inch thick)
5 tablespoons butter
8 ounces crimini mushrooms, sliced
2 large shallots, finely chopped (about 1/2 cup)
3/4 cup dry white wine
1 cup whipping cream
2 tablespoons chopped fresh parsley

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 A WILD MUSHROOM CREAM SAUCE



Sauteed Veal Scallops in a Wild Mushroom Cream Sauce image

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

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 white 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

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

SAUTEED VEAL SCALLOPS IN WILD MUSHROOM CREAM SAUCE



Sauteed Veal Scallops in Wild Mushroom Cream Sauce image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 17

8 veal cutlets, pounded into scaloppini
Flour for dredging
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
Fresh lemon juice to taste
Minced fresh chervil to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup minced shallots
1/2 pound wild mushrooms, such as chanterelles, shiitake, oyster or a combination
1 teaspoon minced fresh thyme
Salt and pepper to taste
1 large clove garlic, minced
1/2 cup dry white wine
1 cup veal demiglace
1 cup heavy cream

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 SCALOPPINI WITH LEMON CREAM SAUCE



Veal Scaloppini with Lemon Cream Sauce image

A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish.

Provided by tlthompson

Categories     Everyday Cooking

Time 30m

Yield 4

Number Of Ingredients 11

8 (2 ounce) pieces veal scaloppini
1 egg, beaten
1 ½ cups Italian bread crumbs
¼ cup olive oil
¼ cup fresh lemon juice
¼ cup white wine
1 tablespoon cornstarch
1 (15 ounce) can chicken broth
¼ teaspoon garlic pepper
¼ teaspoon lemon pepper
1 cup heavy cream

Steps:

  • Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
  • Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.

Nutrition Facts : Calories 681.2 calories, Carbohydrate 35 g, Cholesterol 232.7 mg, Fat 45.1 g, Fiber 1.9 g, Protein 30.6 g, SaturatedFat 18.6 g, Sodium 1012.4 mg, Sugar 3.7 g

VEAL SCALLOPS WITH MUSHROOMS AND ROSEMARY



Veal Scallops with Mushrooms and Rosemary image

Categories     Beef     Herb     Mushroom     Sauté     Quick & Easy     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 7

1/2 pound white mushrooms
3/4 pound veal scallops (each about 1/8 inch thick)
1 teaspoon chopped fresh rosemary leaves
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1/4 cup dry white wine
1/4 cup heavy cream

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.

VEAL SCALLOPS WITH MUSHROOMS AND ROSEMARY



Veal Scallops With Mushrooms and Rosemary image

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

1/2 lb white mushroom
3/4 lb veal scallops (each about 1/8 inch thick)
1 teaspoon chopped fresh rosemary leaf
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1/4 cup dry white wine
1/4 cup heavy cream

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

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Top Asked Questions

How to cook veal scallops and mushrooms?
Repeat with the remaining veal scallops. Add the butter to the skillet; when it foams, add the mushrooms and cook, stirring, until browned, 5 minutes. Add the shallots, thyme and garlic; season and cook, stirring, until soft, 2 to 3 minutes.
How to cook veal scallops with Marsala sauce?
Add the marsala and deglaze, swirling the skillet. Add the cream, reduce the heat to low, and simmer until the sauce thickens, about 2 minutes. Arrange 2 slightly overlapping toast points on each plate and top with the veal scallops. Spoon the mushroom sauce over the top and garnish with chives.
How to cook scallops on the stove?
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.
What wine goes well with veal scallopini and mushroom sauce?
Wine Recommendation: With this veal scallopini and mushroom recipe, I think you can happily serve either a Chardonnay or a Pinot Noir. An oaky Chardonnay will work well with the cream in the sauce, and the veal is light enough not to over power it.

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