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Veal Scallops In Tarragon Sauce

Canadian.Recipes's picture
<p><a href="http://www.flickr.com/photos/louisbennett/4614995287/">Image Credit</a></p>
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: 
0 Minutes
Servings: 
6

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