Veal Scallops in Tarragon Sauce Recipe
Ingredients
| Butter | 1 Tablespoon | |
| Vegetable oil | 1 Tablespoon | |
| 6 veal scallops, about 1/4 inch (5 mm) thick | ||
| 2 tbsp finely chopped green onion or shallots | ||
| Dried tarragon | 1 Teaspoon | |
| Dry white wine | 1/3 Cup (16 tbs) | |
| Beef Stock | 2/3 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon, mixed | |
| Ground pepper | 1 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.
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.
Chef
