*  Exported from  MasterCook  *
 
             Sauteed Veal Scallops In Wild Mushroom Cream Sauce
 
 Recipe By     : David Rosengarten
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Taste                            Veal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For the sauce:
    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   clov  garlic -- minced
      1/2  cup           dry white wine
    1      cup           veal demiglace
    1      cup           heavy cream
                         For the veal:
    8                    veal scaloppine
                         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
 
 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 occasi
 onally, for 3-5 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 un
 til lightly thickened. Correct seasoning. Cover with a round of 
 buttered wax paper and keep hot.
 
 Make the veal:
 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 ea
 ch side. Transfer to sauce for just a minute and season mixture with 
 fresh lemon juice and chervil.
 
 From Taste Show # 4823
 
 
 
 
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