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1/2 pound white mushrooms
2 shallot, diced
2 teaspoons fresh rosemary, chopped
2 tablespoon unsalted butter
4 oz cup heavy cream
1 1/2 pound veal scallops (each about 1/8 inch thick)
1 oz olive oil
Thinly slice mushrooms. In a large skillet cook mushrooms, shallot and rosemary in butter over medium heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 7 minutes. Add cream, salt and pepper to taste and simmer 1 minute.
If veal scallops are too thick, with smooth side of a meat pounder pound thin between sheets of plastic wrap. Pat veal dry with paper towels and season with salt and pepper. In a heavy pan, sear veal then add oil and saute to rare, about 1 to 2 minutes per side.
Plate veal and top with mushroom mixture.
This dish is very easy, but quite good. Serves 4 as entree.
Veal Scallops with Mushrooms & Rosemary