Best Veal Scallops Recipes

VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE

Steps:

• Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and sauté until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm.
• Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and sauté until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; serve.

SAUTEED VEAL SCALLOPS IN WILD MUSHROOM CREAM SAUCE

Steps:

• 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 each side. Transfer to sauce for just a minute and season mixture with fresh lemon juice and chervil.
• 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 occasionally, for 3 to 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 until lightly thickened. Correct seasoning. Cover with a round of buttered waxed paper and keep hot.

VEAL SCALLOPS WITH WILD MUSHROOM, MUSTARD, AND TARRAGON SAUCE

Steps:

• Sprinkle veal on both sides with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook veal until golden, about 20 seconds per side. Transfer to plate. Melt 3 tablespoons butter in same skillet. Add shallots; sauté 30 seconds. Add mushrooms; sauté until brown, about 3 minutes. Stir in tarragon. Add wine; cook over high heat until almost all liquid evaporates, stirring to scrape up browned bits, about 2 minutes. Add cream; boil until reduced by 1/4, about 1 minute. Stir in mustard. Using tongs, return veal to pan; simmer until heated through. Divide veal and sauce among 6 plates and serve.

VEAL SCALLOPS WITH LEMON AND CAPERS

Steps:

• In a shallow dish stir together the flour and the salt and in the flour mixture dredge the veal, 1 piece at a time, shaking off the excess. In a large non-stick skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the veal for 1 minute, or until it is pale golden. Turn the veal and sauté it for 30 seconds more, or until it is pale golden and just springy to the touch. Transfer the veal to a platter and keep it warm, covered. Add to the skillet the wine, the lemon, and the capers and simmer the mixture for 1 minute. Swirl in the butter and the parsley and pour the sauce over the veal.

VEAL SCALLOPS WITH LEMON AND CAPERS

Steps:

• In a shallow dish, stir together flour and salt and dredge veal, one piece at a time, shaking off excess.
• In a large, non-stick skillet heat oil over moderately-high heat until it is hot but not smoking, and saute veal for 1 minute or until pale golden.
• Turn veal and saute 30 seconds more, or until pale golden and just springy to touch.
• Transfer to a platter and keep warm, covered.
• Add wine, lemon and capers to the skillet and simmer for 1 minute.
• Swirl in butter and parsley and pour the sauce over the veal.
• Serve with buttered rice and steamed broccoli and carrots.

SAUTEED VEAL SCALLOPS IN A WILD MUSHROOM CREAM SAUCE

Steps:

• 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 occasionally, for 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 until lightly thickened. Cover with a round of buttered wax paper and keep hot.
• MAKE THE VEAL: Dredge the veal 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 each side.
• Transfer to sauce for just a minute and season mixture with fresh lemon juice and Chervil.

VEAL SCALLOPS WITH LEMON AND ARTICHOKES

Steps:

• Dredge the veal in the flour, shaking off the excess. In a large heavy skillet heat the oil and 2 tablespoons of the butter over moderately high heat until the foam subsides, in the fat sauté the veal in batches for 45 seconds on each side, or until it is golden, transferring it as it is cooked to a heated platter, and keep it warm. To the skillet add the lemon juice and the broth and simmer the mixture, stirring and scraping up the brown bits, for 2 minutes. Strain the mixture through a fine sieve into a small saucepan, add the artichokes, and simmer the sauce for 2 minutes. Remove the pan from the heat, swirl in the remaining 1 tablespoon butter, and season the sauce with salt and pepper. Divide the veal among 4 heated plates and nap it with the sauce.

VEAL SCALLOPS IN MUSTARD-CREAM SAUCE

Steps:

• In a good sized mixing bowl, beat together the egg, sherry, pepper and soda. Add the veal, turning to coat well, leave for as long as desired, but not so long that it needs to chill, do keep it at room temperature.
• Measure the amount of cornstarch when ready to proceed and toss it with the veal slices, coat them as well as one can, you may, if the veal will not take on the starch easily, add a few teaspoons of water, the veal breading gets runny easily, and it should be rather stiff, it does not matter, if after a minute or two of stirring, that the veal has some places that look a little powdery, the heat of the pan will diminish any unevenness in the coating there.
• Using a 12-inch heavy sauté pan, have a plate standing nearby, melt half of the butter with all of the vegetable oil, add the scallions, season with a little salt, and cook over medium, or medium low heat, stirring often, until they are softened, but not browned.
• Slide the scallions a bit around the pan and slip in as many veal slices as will fit easily, without overlapping.
• Cook for only about 1 minute on each side, over a moderate, or less heat, when working in a pan that is not non-stick (which are the only ones I use), some care may need to be taken in flipping the veal. Transfer them to a plate, cover if desired.
• Repeat until all the veal has been used up, keeping the scallions floating in the fat, free, for the most part, of the underside of the veal. Do not be worried if the scallion turns gold, do not be dismayed if parts of the starch coating stick a little in the pan, scrape them up, allowing them to turn gold in the drippings, they will be all the better.
• When half of the veal has been used, add the remaining butter, melt and proceed. Once the veal has been transferred to the plate, it should bleed.
• Add the wine, stir often, reduce it well, it may form a paste, but reduce it in any case.
• Stir in the mustard and cream, reduce by half. Taste and correct for salt and pepper, remembering the veal.
• Slip it back into the pan, tilting and turning to coat well, warm through, but briefly, certainly less than two minutes.
• Serve at once in warm plates.

VEAL SCALLOPS WITH MUSHROOMS AND HERBS

Steps:

• In a heavy skillet cook the shallot, the garlic, and the sage in 1 tablespoon of the oil over moderately low heat, stirring, until the shallot is softened, add the mushrooms and salt and pepper to taste, and cook the mixture over moderate heat, stirring, until the mushrooms are tender and all the liquid they give off is evaporated. Add 1/4 cup of the wine, simmer it until it is evaporated, and transfer the mixture to a bowl. Dredge the veal in the seasoned flour, shaking off the excess. In the skillet, cleaned, heat the remaining 1 1/2 tablespoons oil over moderately high heat until it is hot but not smoking and in it sauté the veal for 1 minute on each side, or until it is golden. Transfer the veal to a platter and keep it warm.
• Add the remaining 1/2 cup wine to the skillet and deglaze the skillet over moderately high heat, stirring and scraping up the brown bits, until the wine is reduced to glaze. Add the broth, boil the liquid until it is reduced by half, and stir in the cream, the mushroom mixture, and salt and pepper to taste. Simmer the sauce until it is thickened slightly, stir in the parsley, and pour the sauce over the veal.

VEAL SCALLOPS WITH MUSHROOMS AND ROSEMARY

Steps:

• Thinly slice mushrooms. 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 large heavy skillet cook mushrooms and rosemary in butter over high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 7 minutes. Transfer mushroom mixture to a plate. Add 1 1/2 teaspoons oil to skillet and heat until hot but not smoking. Add half of veal to skillet and sear over high heat, 1 to 2 minutes on each side or until lightly browned and cooked through. Transfer veal to a small platter and cook remaining veal in remaining 1 1/2 teaspoons oil in same manner. Add wine carefully to skillet and deglaze, scraping up brown bits. Add cream, mushroom mixture, and salt and pepper to taste and simmer 1 minute.
• Pour mushroom mixture over veal.

VEAL SCALLOPS WITH CAPERS, VERMOUTH AND DILL

Steps:

• Place flour in pie pan. Season with salt and pepper. Coat veal with the flour mixture, shaking off excess. Melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Working in batches, add veal and cook until light brown, about 1 minute per side. Transfer to platter. Add 3 tablespoons butter to skillet and melt, scraping any brown bits. Add vermouth and capers; bring to boil. Add dill. Season with salt and pepper and pour over veal.

VEAL SCALLOPS WITH PARSLEY, LEMON AND GARLIC

Steps:

• Combine minced parsley, grated lemon peel and garlic in small bowl. Season with salt and pepper.
• Melt butter in heavy large skillet over high heat. Season veal with salt and pepper. Add veal to skillet; sauté until golden brown and just cooked through, about 1 minute per side. Transfer veal to large plate. Add vermouth to skillet; boil 1 minute, scraping up browned bits. Add half of parsley mixture and any accumulated juices from plate and boil 1 minute longer . Spoon sauce over veal. Sprinkle remaining parsley mixture over and serve.

STUFFED VEAL SCALLOPS WITH A MUSHROOM SAUCE AND CARROT ROSTI

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.

VEAL SCALLOPS IN VERMOUTH

Steps:

• Flatten meat with a wooden mallet or meat cleaver until it is very thin.
• Cut into serving pieces.
• Sprinkle with salt and pepper and dredge with flour.
• Heat butter and salad oil in a skillet.
• Add chopped onion.
• Add veal scallops and brown lightly on both sides.
• Add sweet vermouth.
• Cover skillet and simmer about 5 minutes.
• Stir in tomato paste, mace and enough boiling water to make a smooth thick sauce.
• Heat well and serve with lemon quarters, rice pilaf, garlic string beans or creamed spinach.

VEAL SCALLOPS IN A CREAMY PAPRIKA ONION SAUCE

Steps:

• Cut each scallop in half; makes for a nicer presentation in my opinion and facilitates cooking.
• Heat 2 TBS of the oil in a large (preferably non-stick) frying pan.
• Add the paprika and mix completely into the oil.
• Add the onions, and cook them over moderate heat until they are completely softened.
• While the onions are cooking, salt and pepper the veal scallops.
• Dredge them in the flour making sure to cover all surfaces and sides.
• When the onions have softened, move them to the edge of the frying pan.
• Add the final TBS oil to the pan, and when this is hot, lay your veal scallops in the center of the pan.
• Brown well, about three minutes per side.
• Now move the scallops to the outer edge of the pan and bring the onions back to the center.
• Add the sour cream and mix well with onions until it is completely incorporated; once this is achieved, nestle the scallops in the sauce, turning them over once to allow each side a slight covering of sauce.
• Cover the pan, and cook for about 5 minutes, or until sauce is bubbly and veal is tender.
• Remove veal to serving dishes, give the onions and sauce one more good stir and serve over the top of the veal.

VEAL SCALLOPS, WITH CHANTERELLES

Steps:

• Pat the veal scallops dry with paper towels. Dredge lightly with flour and set aside.
• 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.
• 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.
• Return the scallops to the pan, heat through, correct seasoning and serve.

LEMON VEAL SCALLOPS

Steps:

• Preheat oven to 250ºF.
• Heat half of butter in nonstick frying pan.
• When hot, add half of veal; cook 2 minutes each side over high heat.
• Set aside.
• Repeat procedure for remaining veal.
• Keep hot in oven.
• Add lemon juice to frying pan; cook 1 minute over high heat.
• Add cream and parsley; stir and continue cooking 3 to 4 minutes over high heat.
• Replace veal in frying pan and sprinkle with paprika.
• Cook 1 minute to reheat veal.

VEAL SCALLOPS WITH MUSHROOMS AND ROSEMARY

Steps:

• Thinly slice mushrooms.
• 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 large heavy skillet cook mushrooms and rosemary in butter over high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 7 minutes.
• Transfer mushroom mixture to a plate.
• Add 1 1/2 teaspoons oil to skillet and heat until hot but not smoking.
• Add half of veal to skillet and sear over high heat, 1 to 2 minutes on each side or until lightly browned and cooked through.
• Transfer veal to a small platter and cook remaining veal in remaining 1 1/2 teaspoons oil in same manner.
• Add wine carefully to skillet and deglaze, scraping up brown bits.
• Add cream, mushroom mixture, and salt and pepper to taste and simmer 1 minute.
• Pour mushroom mixture over veal.

SAUTEED VEAL SCALLOPS IN SOUR CREAM SAUCE/KALVEFILET MED SUR FLO

Steps:

• Heat 1 tbsp of butter and 1 tbsp of oil in a heavy pan over med heat. When the foam subsides add the onions and cook until they are transparent.
• With a spatula remove and place in a small bowl.
• Add the remaining butter and oil to the pan , when the foam stops add the veal that has been pounded to 1/4 inch thick.
• Fry over med heat until brown 4 minutes each side.
• Remove to a heated platter and keep warm in a low oven.
• For the sauce pour of all but a thin coating of fat from the skillet.
• Add the cooked onions and cook over high heat for 2 minutes.
• Lower heat and add sour cream and cheese a little at a time.
• Continue stirring until cheese has melted and sauce is smooth ,do not let come to a boil.
• Taste for seasoning and return the veal to the pan ,.
• Baste the meat with the sauce , let simmer 2 minutes uncovered.
• Serve right away.

VEAL SCALLOPS WITH MUSHROOMS AND GORGONZOLA

Steps:

• Saute veal after it is lightly salt and peppered on both sides in 3 TBSP butter & 3 TBSP olive oil for 8-10 min, until lightly browned. Transfer to a warm dish. Next add the shallots to the skillet and saute till tender but not browned. Then add the wine & stock & stir to release the brown particles in the skillet. Bring to a boil and then simmer until liqiud is reduced by 1/2. Add the cream, S & P to taste. Add the mushrooms & cook for a few minutes. Then add the veal back to the sauce. Simmer but do not overcook. Just before serving add the Gorgonzola cheese to your taste. Once the cheese has melted, sprinkle with parsley and serve over egg noodles. This dish can be cooked ahead of time.