| This recipe is liked by 0 person(s). |
|
Veal scallops with Marsala cream sauce
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| About 4 tbsp. | EVOO |
| 12 thin veal scallops ( about24 oz total) | |
| Salt | |
| pepper | |
| 1 cup | flour |
| 3 tbsp. | butter |
| 1/2 lb. | cremini mushrooms, thinly slo Ed |
| 2 | shallots, quartered and thinly sliced |
| 2 tbsp. | thyme, chopped |
| 2-3 large cloves | garlic, chopped |
| 1/2 cup | Marsala |
| 1/3 cup | heavy cream |
| 4 slices | good quality whole wheat bread toasted, buttered, and halved corner to corner |
| 1/4 cup | chopped chives |
Preheat oven to 175 degrees
In a large skillet, heat 3 tbsp. EVOO, three turns of the pan, over medium high .
Season the veal with salt and pepper and dust with flour. When the oil ripples, add half the veal to the skillet and cook until browned,about 2 minutes per side. Transfer to a rimmed baking sheet and place in the oven. Repeat with the remaining veal scallops.
Add the butter to the skillet; when it foams, add the mushrooms and cook, stirring, until browned, 5 minutes. Add the shallots, thyme, and garlic; season and cook, stirring until soft, 2-3 minutes.
Add the Marsala and deglaze, swirling he skillet. Add the cream, reduce the heat to low, and simmer until the sauce thickens, about 2 minutes.
Arrange 2 slightly overlapping toast points on each plate and top with the veal scallops. Spoon the mushroom sauce over the top and garnish with chives.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe