SAUTEED SCALLOPS
A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving.
Provided by Pati
Categories Seafood Shellfish Scallops
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.
Nutrition Facts : Calories 408.6 calories, Carbohydrate 6.5 g, Cholesterol 135.9 mg, Fat 24.8 g, Fiber 0.2 g, Protein 38.5 g, SaturatedFat 14.8 g, Sodium 529.6 mg
SAUTEED VEAL SCALLOPS IN SOUR CREAM SAUCE/KALVEFILET MED SUR FLO
The recipe is from the Cooking of Scandinavian series.this is very easy to make and is very good. Posted for Zwt6
Provided by bigbadbrenda
Categories Meat
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tbsp of butter and 1 tbsp of oil in a heavy pan over med heat. When the foam subsides add the onions and cook until they are transparent.
- With a spatula remove and place in a small bowl.
- Add the remaining butter and oil to the pan , when the foam stops add the veal that has been pounded to 1/4 inch thick.
- Fry over med heat until brown 4 minutes each side.
- Remove to a heated platter and keep warm in a low oven.
- For the sauce pour of all but a thin coating of fat from the skillet.
- Add the cooked onions and cook over high heat for 2 minutes.
- Lower heat and add sour cream and cheese a little at a time.
- Continue stirring until cheese has melted and sauce is smooth ,do not let come to a boil.
- Taste for seasoning and return the veal to the pan ,.
- Baste the meat with the sauce , let simmer 2 minutes uncovered.
- Serve right away.
SAUTEED VEAL SCALLOPS IN WILD MUSHROOM CREAM SAUCE
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 17
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.
STUFFED VEAL SCALLOPS WITH A MUSHROOM SAUCE AND CARROT ROSTI
My veal scallops were huge, in fact I have never bought scallops of veal this big before, I made one per person. I have made this before with small veal scallops and I made three per person, I used about 1-2 teaspoons of stuffing for each slice and made them as little bundles, so either way will work fine. You will see from the photograph just how large it was I was able to cut each veal scallop into four pieces. Maybe where you are in the world this will not seem strange to you, this may be standard size, but where I am I usually get small scallops of veal, not that I am complaining it was delicious and took me half the time because I wasn't rolling up 12 little rolls, just 4 huge ones.
Provided by The Flying Chef
Categories Veal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 34
Steps:
- Add a little olive oil to a pan, add shallots and garlic, cook until onion softens. Add butter and melt, add mushrooms, cook and stir until liquid has evaporated.
- Meanwhile in a small pan cook chopped bacon, until browned.
- Add herbs and bacon to mushroom mix and stir to combine, remove from heat.
- Boil some water, add a knob of butter and veg stock to a measuring jug, pour 100ml of hot water into jug, stir until butter has melted and stock has dissolved. Add this liquid to the stuffing, mix to combine, finally add this to the mushroom mix.
- Add the veal mince to the pan and stir to combine, add the egg and Parmesan cheese, again stir to combine.
- Season veal scallops with salt and pepper, spread stuffing over veal, leaving just a small border around the edge. Roll scallop up and wrap prosciutto slices around the veal to secure. If you have any stuffing left over I just cook that separate.
- Heat a small amount of oil in a pan add rolls to brown both sides. Transfer to a lightly oiled ovenproof dish, drizzle a little oil over veal rolls and bake at 180ºC for 30-40min's or until done. Check regularly towards the end of cooking as you do not want to over cook and toughen it up.
- Sauce.
- While pork is cooking make the sauce, add the oil to a pan along with the sliced mushrooms. Cook until mushrooms are browned and soft, add wine and water, simmer a few minutes to reduce slightly.
- Add chicken stock and stir to dissolve, add thick double cream first and stir until it well combined, add light cream, season with pepper, finally add gravy granules and stir to thicken, serve over veal.
- Carrot Rosti.
- Combine sour cream, cumin and dill in a small bowl, refrigerate until needed.
- Combine carrot, egg, egg white and flour in a large bowl, Cook serving spoon size rosties in an oiled pan until browned on both sides and cooked through. Drain on absorbent paper.
- Note:I say serving spoon size as you want it bigger than a tablespoon, they should be large in diameter but quite flat, you will get the idea from the picture.
- Serve with sour cream mixture.
- To Serve: Either arrange little rolls on a plate and pour sauce over or slice into thin slices if you have used larger scallops like me and again pour sauce over. Place some salad greens on plate top with carrot rosties and dollop with sour cream mix.
VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE
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
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.
VEAL SCALLOPS IN VERMOUTH
Make and share this Veal Scallops in Vermouth recipe from Food.com.
Provided by Bluenoser
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Flatten meat with a wooden mallet or meat cleaver until it is very thin.
- Cut into serving pieces.
- Sprinkle with salt and pepper and dredge with flour.
- Heat butter and salad oil in a skillet.
- Add chopped onion.
- Add veal scallops and brown lightly on both sides.
- Add sweet vermouth.
- Cover skillet and simmer about 5 minutes.
- Stir in tomato paste, mace and enough boiling water to make a smooth thick sauce.
- Heat well and serve with lemon quarters, rice pilaf, garlic string beans or creamed spinach.
Nutrition Facts : Calories 341.7, Fat 18.8, SaturatedFat 7.3, Cholesterol 134.2, Sodium 377.7, Carbohydrate 11.2, Fiber 1.7, Sugar 4.3, Protein 31.2
SAUTEED VEAL SCALLOPS IN A WILD MUSHROOM CREAM SAUCE
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
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
BRAISED LEG OF VEAL WITH PAPRIKAS SAUCE
This is a really special entree, perfect for a holiday dinner.Serve the gently flavored sour cream sauce over spaetzle or buttered noodles with poppy seeds.From a 1987 Bon Appetit that featured a menu and recipes for A Fantasy Yuletide in Old Vienna.You may also use a 3 1/2 pound veal leg, boned and tied, instead of the veal shoulder.
Provided by Leslie in Texas
Categories Veal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Position rack in lower third of oven and preheat to 350 degrees.
- Pat veal dry with paper towels; rub with 2 t. paprika, salt and pepper.
- Melt butter with 4 tablespoons oil in heavy large casserole over medium-high heat.
- Add veal and brown on all sides.
- Transfer veal to platter.
- Pour off all but 2 tablespoons fat from casserole (if fat burns, pour off and add 2 T. oil).
- Stir in onion,carrot and 1 1/2 tablespoons paprika into fat.
- Reduce heat to low and cook until onion softens, about 8 minutes.
- Add flour and stir 2 minutes.
- Add wine and Sherry and bring to a boil.
- Mix in stock, peppercorns,parsley sprigs, bay leaf and thyme.
- Return veal to casserole; cover with foil, then with lid.
- Transfer to oven and cook until thermometer inserted in meat registers 140 degrees for medium-rare, about 1 hour.
- Transfer veal to platter; cover and keep warm.
- Place casserole over medium-high heat and boil pan juices until reduced to 3/4 cup, scraping up any browned bits; strain.
- Return sauce to casserole;off heat, stir in sour cream.
- Cut veal into slices and serve with sauce.
Nutrition Facts : Calories 616.3, Fat 28.4, SaturatedFat 9.9, Cholesterol 226.6, Sodium 302.4, Carbohydrate 12.5, Fiber 1.7, Sugar 3.4, Protein 53.9
STUFFED VEAL SCALLOPS
This Italian recipe is utterly divine. My daddy is a good cook, so I always ask for this for supper when I'm asked of my opinion.
Provided by Perfect Pixie
Categories Ham
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound veal steaks out thinly.
- Finely slice mushrooms.
- Melt butter in pan, add mushrooms and cook over medium heat until mushrooms are just tender.
- Drain pan juices from mushrooms.
- Place slice of ham on top of each 4 steaks.
- Divide mushrooms evenly between steaks.
- Sprinkle 1 tbsp of parmesan over top of each steak.
- Place remaining veal steaks on top of each to form sandwiches.
- Trim away any overhanging meat.
- Melt extra butter in pan, add veal sandwiches to pan, cook until brown on one side. Carefully turn steaks and cook on other side.
- Remove from heat.
- Cover tops of steaks with mozzarella cheese.
- Trim cheese to fit shape of steaks.
- Pour in water and add crumbled stock cube.
- Cover pan and return to heat.
- Simmer 2 minutes or until cheese has melted.
Nutrition Facts : Calories 330.9, Fat 30.5, SaturatedFat 17.7, Cholesterol 90.1, Sodium 726.3, Carbohydrate 2.2, Fiber 0.3, Sugar 0.9, Protein 12.8
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