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Scallops Of Veal With Sherry Sauce's picture
  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

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3356 Calories from Fat 2007

% Daily Value*

Total Fat 226 g348.4%

Saturated Fat 121.3 g606.3%

Trans Fat 0 g

Cholesterol 1264.9 mg421.6%

Sodium 1707.8 mg71.2%

Total Carbohydrates 69 g23%

Dietary Fiber 2.4 g9.4%

Sugars 4.5 g

Protein 218 g435.5%

Vitamin A 70.6% Vitamin C 11.6%

Calcium 17.1% Iron 7.6%

*Based on a 2000 Calorie diet

Scallops Of Veal With Sherry Sauce Recipe