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.
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