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Veal Scallops in Tarragon Sauce

Canadian.Recipes's picture
Ingredients
  Butter 1 Tablespoon
  Vegetable oil 1 Tablespoon
  Scallops 6
  Shallots 2 Tablespoon, finely chopped
  Dried tarragon 1 Teaspoon
  Dry white wine 1 Cup (16 tbs)
  Beef stock 2⁄3 Cup (10.67 tbs)
  Cornstarch 1 Tablespoon, mixed
  Ground pepper To Taste
  Parsley 2 Tablespoon, finely chopped
  Salt To Taste
Directions

In large skillet over medium-high heat, melt butter and oil.
In single layer, lightly brown veal on both sides, 2 to 3 minutes per side, cooking in 2 batches, if necessary.
Transfer meat to platter as it browns and set aside.
In same skillet, cook onion, stirring, over medium heat for 1 minute.
Add tarragon and wine; bring to boil, stirring up brown particles from bottom of skillet.
Boil until liquid is reduced by half.
Stir in stock and cornstarch mixture; boil, stirring, until sauce is reduced and slightly thickened.
Season to taste with salt and pepper and more tarragon, if desired.
Return veal to skillet and spoon sauce over.
Heat for 1 to 2 minutes or until veal is heated through.
Sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Veal
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
6

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4.296155
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 119 Calories from Fat 43

% Daily Value*

Total Fat 5 g7.5%

Saturated Fat 1.7 g8.3%

Trans Fat 0 g

Cholesterol 14.6 mg4.9%

Sodium 169 mg7%

Total Carbohydrates 6 g2%

Dietary Fiber 0.29 g1.2%

Sugars 0.6 g

Protein 6 g11.5%

Vitamin A 11.9% Vitamin C 13.9%

Calcium 3.2% Iron 5.3%

*Based on a 2000 Calorie diet

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Veal Scallops In Tarragon Sauce Recipe