BEST VEAL SCALLOPINI
I found the best veal scallopini recipe in a magazine and adjusted it to suit my family's tastes. Delicate, fine-textured veal requires only a short cooking time, making this simple entree even more attractive. -Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.
Nutrition Facts : Calories 435 calories, Fat 35g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 941mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.
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.
SCALLOPS WITH CABBAGE AND CAPERS
Provided by Food Network Kitchen
Categories main-dish
Time 42m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Sprinkle in the sugar and cook until it just turns golden.
- Add the cabbage and 1/2 teaspoon salt, cover and cook until wilted, about 5 minutes. Add the broth and continue cooking, covered, until crisp-tender, another 15 minutes. Preheat the broiler to high.
- Transfer the cabbage to a flameproof casserole dish. Wipe out the skillet, then add the remaining 6 tablespoons butter and melt over medium heat. Brush the scallops with some of the butter and season with salt and pepper; arrange in a single layer over the cabbage in the casserole dish and broil until firm, 5 to 7 minutes.
- Meanwhile, continue cooking the butter over low heat, swirling the pan occasionally, until toasted and fragrant, 5 minutes. Add the capers, raisins and vinegar (be careful - the butter may foam and bubble); swirl the pan until the raisins are plump. Season with salt and pepper.
- Divide the scallops and cabbage among plates. Add the parsley to the sauce and spoon over the scallops.
SPECIAL SCALLOPS AND CHICKEN
I make this main course when I want to wow company. It tastes heavenly, and guests always love it. The subtle flavor of tarragon in the creamy sauce complements the mushrooms, chicken and scallops nicely. -Sheila Vail Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken and scallops in batches; shake to coat. In a large skillet, saute chicken and scallops in oil until lightly browned. Transfer to a greased 13x9-in. baking dish., In the pan drippings, saute mushrooms and onion. Add wine or broth. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Combine cornstarch, cream and tarragon until blended; add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken and scallops. Sprinkle with cheese., Bake, uncovered, at 375° for 18-20 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 421 calories, Fat 22g fat (8g saturated fat), Cholesterol 121mg cholesterol, Sodium 355mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 38g protein.
STUFFED BREAST OF VEAL
This is a really old fashioned recipe that is really a Jewish eastern European dish. We serve this for holidays and on the Sabbath. It is really impressive looking and the taste is amazing. My family loves this. Once you get the hang of it it's really easy to make.
Provided by Michelle Berger
Categories Main Dish Recipes Roast Recipes
Time 45m
Yield 15
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
- Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
- Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.
Nutrition Facts : Calories 261.4 calories, Carbohydrate 14.7 g, Cholesterol 101.5 mg, Fat 11.7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 3.4 g, Sodium 230.9 mg, Sugar 2.2 g
STUFFED VEAL SCALOPPINE ROLLS WITH MARSALA WINE SAUCE
A pure delicacy of veal scallopine stuffed with prosciutto and mozzarella in a delicate Marsala wine sauce! Easy to make with make-ahead directions! Fantastic for company! :)
Provided by Wildflour
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound each veal cutlet between sheets of waxed paper or plastic wrap to 1/8-1/4" thickness. (Very thin.).
- Place prosciutto slices on top of each cutlet.
- Top each with mozzarella cheese.
- Roll up each cutlet and secure with wooden toothpicks.
- *These can be refrigerated up to 8 hours if you want to do this ahead of time for company.
- In large skillet. melt butter over med-high heat.
- Add veal rolls and cook, turning frequently to brown on all sides.
- Reduce heat to low.
- Cover skillet and cook 10 minutes or til veal is fork tender.
- Remove from heat.
- Transfer rolls to a serving platter, removing toothpicks.
- Cover with foil and place in warm oven to keep hot.
- In small bowl, mix flour, pepper and water to make a smooth paste.
- Add flour mixture to drippings in skillet.
- Bring mixture to boiling over high heat, stirring constantly; reduce heat to low and simmer 3 minutes continually stirring.
- Add wine and simmer 1 minute longer.
- Remove veal rolls from oven, uncover, and pour sauce over veal rolls.
- Sprinkle with chopped parsley.
- Serve veal rolls with poppy seed noodles if desired.
- Poppy Seed Noodles:.
- Cook an 8 oz. pkg. of egg noodles til done, drain.
- Toss noodles with 1/4 cup melted butter and 1 Tbl. poppy seeds.
- Veal and noodles make 4 servings.
Nutrition Facts : Calories 406.6, Fat 24.4, SaturatedFat 14.9, Cholesterol 76.2, Sodium 451.9, Carbohydrate 6.8, Fiber 0.1, Sugar 1.8, Protein 13.2
BAKED STUFFED SEA SCALLOPS BY NOREEN
I love scallops. I usually make this dish for family gatherings, and on Fridays during Lent. I've been making my scallops this way for at least 20 years. My secret is the cracker used. This is a simple buttery Lemony type baked scallop dish. I have even stuffed Lobster Tails with it. It has been enjoyed by my family and...
Provided by Nor Mac
Categories Seafood
Time 5m
Number Of Ingredients 11
Steps:
- 1. Gather all ingredients. Note: To stuff lobster tails with this mixture. Use small bay scallops instead of sea scallops.
- 2. Soak scallops in milk for at least a 1/2 hour. This helps sweeten the scallops, and make them more tender. Set oven to 350 degree's
- 3. Remove scalops from milk. Strain with sieve. Lightly pat dry with paper towel
- 4. crush crackers in a bowll with hands. Do not pulverize them into crumbs. You want them a tiny bit chunky. Mix cracker crumbs with parsley thyme, basil, paprika, salt and pepper.
- 5. Place scallops in a bowl . Mix a squeeze of lemon with 1/2 the butter. Pour over scallops and toss.
- 6. Sprinkle half the cracker crumb mixture on a sheet pan. Bake until turning golden. Sprinkle over the scallops and toss to combine.
- 7. Toss remaining cracker crumbs with butter and a squeeze of lemon. Sprinkle over the top of the scallops. Place in oven and bake for 20-30 minutes, or until cooked thtough. Turn oven on to broil to make crumbs golden brown on top. Remove from oven and serve.
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
BAKED STUFFED SCALLOPS
Make and share this Baked Stuffed Scallops recipe from Food.com.
Provided by quotFoodThe Way To
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In skillet, melt margarine; add onions and garlic; simmer until onions are clear.
- Add pepper and parsley; simmer 2-3 minutes. Add sherry and simmer 10-15 minute.
- Place scallops in baking dish.
- Pour cooked mixture over scallops. You should have enough mixture to barely cover scallops, if not, melt more margarine and add.
- Cover top very generously with bread crumbs. Bake uncovered @ 400 deg. for 30 minutes.
- If top is not brown, place under broiled for a few minutes.
Nutrition Facts : Calories 540.4, Fat 24.5, SaturatedFat 4.1, Cholesterol 75, Sodium 640.6, Carbohydrate 12.8, Fiber 0.5, Sugar 2.4, Protein 38.8
More about "stuffed veal scallops recipes"
10 BEST VEAL SCALLOPINI RECIPES | YUMMLY
From yummly.com
19 SCALLOP RECIPES FOR A RESTAURANT-QUALITY DINNER AT …
From bonappetit.com
AVOCADOS STUFFED WITH SCALLOP CEVICHE | RICARDO
From ricardocuisine.com
STUFFED SCALLOPS RECIPE | EPICURIOUS
From epicurious.com
Servings 4Author Epicurious
VEAL ESCALOPES (SCALLOPINE AL LIMONE) - WHERE IS MY SPOON
From whereismyspoon.co
5/5 (3)Category Beef, Pork And LambCuisine ItalianCalories 421 per serving
SCALLOP-STUFFED CROWN ROAST OF VEAL WITH PARSNIPS AND POPOVERS
From nymag.com
10 BEST STUFFED VEAL CUTLETS RECIPES | YUMMLY
From yummly.com
BREADED STUFFED SCALLOPS (SCALLOPS IN SHELL) | BAKE IT WITH LOVE
From bakeitwithlove.com
BRIE AND CRANBERRY–STUFFED MILK-FED VEAL SCALLOPS WITH CREAM ... - IGA
From iga.net
STUFFED VEAL ROLLS, SICILIAN STYLE | CIAO ITALIA
From ciaoitalia.com
10 BEST VEAL CUTLETS GLUTEN FREE RECIPES | YUMMLY
From yummly.com
STUFFED VEAL SCALLOPS WITH A MUSHROOM SAUCE… – RECIPEFUEL
From recipefuel.com
STUFFED VEAL BUNDLES - PAUPIETTES DE VEAU | RNZ RECIPES
From rnz.co.nz
SHRIMP-STUFFED CHICKEN WITH CREAM SAUCE RECIPE - FOOD.COM
From food.com
You'll also love