|
|
MAIN
DISHES- VEAL AND LAMB:
Sauteed Veal Scallops
with Tarragon
|
Sauteed
Veal Scallops with Tarragon |
|
|
|
One of the
best...
|
|
1
lb |
|
veal
scallops (¼" thick) |
|
|
¼
cup |
|
butter, divided |
|
|
1½
tsp |
|
vegetable oil |
|
|
1
cup |
|
sliced fresh mushrooms |
|
|
1
Tbs |
|
chopped green onions |
|
|
1
cup |
|
heavy whipping cream |
|
|
¼
cup |
|
dry
vermouth |
|
|
¼
cup |
|
canned beef broth |
|
|
1½
tsp |
|
dried whole tarragon |
|
|
1½
tsp |
|
cornstarch |
|
|
1
Tbs |
|
cold
water |
|
|
¼
tsp |
|
salt |
|
|
¼
tsp |
|
pepper |
|
|
|
|
chopped parsley for garnish |
|
|
|
|
|
|
1 |
Cook veal in
1 T. + 1½ teaspoons of butter and oil in large
skillet over medium-high heat, 4 minutes on each
side. Remove veal and keep warm, reserving 1 T.
drippings in skillet. |
|
2 |
Sauté
mushrooms in 1 T. + 1½ teaspoons of butter in a
small skillet 5 minutes, or until tender; remove
from heat and set aside. Add green onions to 1
T. reserved drippings, and sauté 1 minute. Stir
in cream, vermouth, broth and tarragon; boil
rapidly to reduce liquid to about 2/3 cup. |
|
3 |
Combine
cornstarch and water, stirring until blended;
add to green onion mixture. Add mushrooms and
simmer, stirring constantly. Sprinkle salt and
pepper over veal, and add to sauce; simmer until
thoroughly heated. Remove from heat, and place
in a warm serving dish. Melt remaining 1 T.
butter; pour over veal. Garnish with fresh
parsley, if desired. Serve immediately. |
|
|
|
|
Servings: 4
|
|
Recipe Source |
|
America's Best Recipes |
|
|
|
PRINT this
Recipe
RATE this Recipe
|
|
