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Scallops Of Veal With Sherry Sauce

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<p><a href="http://www.flickr.com/photos/jesswebb/3226752569/">Image Credit</a></p>
Ingredients
  Veal scallops 24 Ounce (12 Slices, About 2 Ounces Each)
  Clarified butter 4 Tablespoon
  Minced onions 3 Tablespoon
  Minced garlic 1⁄2 Teaspoon
  Fresh mushrooms 1⁄2 Pound, cleaned and sliced
  Dry sherry 1⁄3 Cup (5.33 tbs)
  Brandy 3 Tablespoon
  Beef stock 3 Tablespoon
  Heavy cream 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Trim scallops of any remaining fat or membrane.
Place each scallop between sheets of waxed paper and pound well to flatten out and tenderize.
Flattened scallops should be very thin.
Melt the butter over high heat in a large heavy skillet.
Quickly saute flattened veal scallops, 4 to 6 at a time, until golden brown.
Remove the scallops and keep warm.
Add onions, garlic, and mushrooms to the skillet, stirring and cooking 2 to 3 minutes, until onions turn light golden brown.
Pour in sherry and brandy, then add beef stock and cream.
Reduce heat and simmer until sauce begins to thicken.
Season to taste.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Beef

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