Best Stuffed Veal Scallops Recipes
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.
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
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