Veal Scallops, With Chanterelles
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4large veal scallops (about 1 pound total weight)
- Flour for dredging
- 2tablespoons unsalted butter
- 1clove garlic, minced
- ½pound chanterelles
- 3tablespoons creme fraiche
- 2tablespoons fresh tarragon (if available)
Nutritional analysis per serving (4 servings)
115 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 5 grams protein; 108 milligrams sodium
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
- Step 1
Pat the veal scallops dry with paper towels. Dredge lightly with flour and set aside.
- 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.
- 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.
- Step 4
Return the scallops to the pan, heat through, correct seasoning and serve.
Private Notes
Comments
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!
Needs much more spice - garlic, shallots, white wine, tarragon.
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