Veal Scallops In Mustard-Cream Sauce Recipe
Ingredients
4 tablespoons sweet butter
2 tablespoons vegetable oil
3 scallions (green onions), cleaned and chopped
1 1/2 pounds veal scallops (8 very large scallops, or 10 to 12 smaller scallops), pounded
Salt and freshly ground black pepper, to taste
1/3 cup dry white wine
1/3 cup prepared mustard (avoid "ballpark"-type mustards)
1/2 cup Creme Fraiche or heavy cream
1 large firm ripe tomato, peeled, seeded and chopped
Directions
Melt the butter and oil together in a large skillet.
Add the scallions and cook over low heat for 5 minutes without browning.
Raise the heat, add the scallops, and season to taste with salt and pepper.
Cook the scallops for 1 minute per side; do not overcook, and do not worry if they do not actually brown.
Remove them from the skillet and keep warm.
Add the wine to the skillet and bring it to a boil.
Cook until the mixture is reduced to a few syrupy spoonfuls.
Whisk in the mustard and the creme fraiche or heavy cream and boil for 2 minutes.
Taste sauce and correct seasoning.
Arrange scallops on a serving platter or on individual plates and spoon the sauce over them.
Sprinkle with chopped tomato
Add the scallions and cook over low heat for 5 minutes without browning.
Raise the heat, add the scallops, and season to taste with salt and pepper.
Cook the scallops for 1 minute per side; do not overcook, and do not worry if they do not actually brown.
Remove them from the skillet and keep warm.
Add the wine to the skillet and bring it to a boil.
Cook until the mixture is reduced to a few syrupy spoonfuls.
Whisk in the mustard and the creme fraiche or heavy cream and boil for 2 minutes.
Taste sauce and correct seasoning.
Arrange scallops on a serving platter or on individual plates and spoon the sauce over them.
Sprinkle with chopped tomato
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