Try this Sauteed Veal Scallops in Wild Mushroom Cream Sauce recipe, or contribute your own.
Suggest a better descriptionTASTE SHOW #TS4823 Make the sauce: In a saute pan set over moderately high flame, heat the oil and butter until hot. Add the shallots and cook, stirring, 1 minute. Add the mushrooms, thyme and salt and pepper and cook, stirring occasionally, for 3-5 minutes, or until mushrooms are soft add the garlic and cook, stirring, 1 minute. Add the wine and reduce by half. Add the demiglace and simmer 5 minutes. Add the cream and reduce until lightly thickened. Correct seasoning. Cover with a round of buttered wax paper and keep hot. Make the veal: Dredge scallops in flour, shaking off excess, and season with salt and pepper. In large skillet set Over moderate flame, heat olive oil and butter until hot. Add scallops and saute for 1 minute on each side. Transfer to sauce For just a minute and season mixture with fresh lemon juice and chervil. Yield: 4 servings Posted to recipelu-digest by molony
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Serving Size: 1 Serving (911g) | ||
Recipe Makes: 1 | ||
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Calories: 3251 | ||
Calories from Fat: 3011 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 334.6g | 446 % | |
Saturated Fat 204.4g | 1022 % | |
Monounsaturated Fat 94.3g | ||
Polyunsanturated Fat 13.7g | ||
Cholesterol 895.7mg | 276 % | |
Sodium 428.1mg | 15 % | |
Potassium 1768.3mg | 47 % | |
Total Carbohydrate 56.8g | 17 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 54.8g | ||
Protein 17.3g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3251
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