Veal Scallops, With Chanterelles

By Moira Hodgson

Published December 1, 1984

Total Time
About 20 minutes
Rating
4(17)
Comments
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Featured in: FOOD ; FAST WAYS TO BRIGHTEN A PLATE

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Ingredients

Yield:4 servings

  • 4 large veal scallops (about 1 pound total weight)

  • Flour for dredging

  • 2 tablespoons unsalted butter

  • 1 clove garlic, minced

  • ½ pound chanterelles

  • 3 tablespoons creme fraiche

  • 2 tablespoons fresh tarragon (if available)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

7 grams carbs; 27 milligrams cholesterol; 115 calories; 2 grams monosaturated fat; 5 grams saturated fat; 8 grams fat; 2 grams fiber; 108 milligrams sodium; 5 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pat the veal scallops dry with paper towels. Dredge lightly with flour and set aside.

  2. Step 2

    Melt one tablespoon of the butter in a large frying pan and gently fry the garlic for one minute. Add the veal (in two batches if necessary) and brown very lightly on each side. (The veal must not overcook - it should be pink in the middle.) Remove and keep warm.

  3. Step 3

    Briskly rinse the chanterelles under cold running water, making sure you remove all the grit. Slice any large ones. Add the chanterelles to the pan with remaining tablespoon of butter and cook for five minutes. Add the creme fraiche and tarragon. Season with salt and pepper. Cook another five minutes.

  4. Step 4

    Return the scallops to the pan, heat through, correct seasoning and serve.

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Ratings

4 out of 5
17 user ratings
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Comments

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Dan Clements

This is a good start, but needs to be amped up. Here is what we did for a delicious veal and chanterelle dinner. First, season the veal with salt and pepper prior to the flour dredge. Next, add a tablespoon of minced shallots to the garlic. Then deglaze the pan with a splash of white wine prior to adding the veal back to the pan for the second time. Tarragon is a must. We did not have any creme fraiche, so we used heavy cream, and the result was outstanding!

susiecue

Needs much more spice - garlic, shallots, white wine, tarragon.

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