- 4
Ingredients
- Veal Scallops:
- 4 or more veal scallops
- 1 1/2 tablespoons butter
- 1/2 tablespoon cooking oil
- Sauce and Serving:
- 1 tablespoon minced shallots
- 1/4 cup dry vermouth
- 1 tablespoon fresh tarragon leaves, minced
- 1 cup brown stock or canned beef bouillon
- (optional) 1 cup sliced mushrooms previously sauteed in butter
- 1/2 tablespoon cornstarch mixed with 1 tablespoon water
- kosher salt and coarse ground pepper
- 1 tablespoon soft butter
- parsley sprigs
Preparation
Step 1
t
Dry scallops/scallopine on paper towels. Season with salt and pepper. Heat butter and oil in a nonstick skillet over high heat. When butter foam has almost subsided but is not browning, add veal. I cooked for about 4 ½ minutes total – so my scallopine were much thinner than her veal scallops. Remk skillet over high heat. When butter foam has almost subsided but is not browning, add veal. I cooked for about 4 ½ minutes total – so my scallopine were much thinner than her veal scallops. Remove from the pan and set aside.
Make your sauce: Pour off all but a tablespoon of fat in your pan. Add the shallots and stir over moderate heat for about 30 seconds. Add the vermouth, tarragon, and bouillon, and scrape up the browned bits. Boil rapidly and reduce liquid to 2/3 cup (just eyeball it). Remove from the heat, add the cornstarch mixture and the mushrooms if using. Simmer while stirring for two minutes. Add the veal scallops/scallopine back to the pan and baste with the sauce and add salt and pepper to taste.
Place scallops/scallopine on a serving plate and to the pan add a tablespoon of butter and whisk to combine. Pour the sauce over the veal scallops/scallopine and serve, garnished with parsley sprigs.