Scotch Collops Recipes

SCOTCH COLLOPS

Steps:

• Trim off any fat and beat the escalopes, then roll them in seasoned flour.
• Heat the butter in a pan and when it is foaming, brown the escalopes thoroughly on both sides. Add the lemon rind and mace and pour the wine and stock over the escalopes and simmer gently for about 20 minutes or until the meat is tender.
• Put the veal onto a warmed dish. Beat the egg yolk with the cream and stir into the pan juices. Reheat, stirring well - but do not reboil. Pour over the veal and serve.

SCOTTISH COLLOPS

Steps:

• Flatten each escalope between 2 sheets of greaseproof paper with a rolling pin or meat mallet.
• Melt 1 oz.
• of the butter in a large frying pan, add the escalopes and cook for 2 minutes on each side.
• Transfer to a serving plate and keep hot.
• Add the onion to the pan and cook for about 3 minutes, stirring frequently, until softened.
• Stir in the wine and boil until almost evaporated.
• Stir in the stock, mushroom ketchup and lemon juice.
• Bring to the boil and simmer until the liquid has been reduced by about 50%.
• Work the flour into the remaining butter, then gradually whisk into the stock to thicken slightly.
• Stir in the mace.
• Arrange the collops, overlapping each other, on the serving dish and spoon some sauce down the centre.
• Garnish with crisp rolls, mushrooms, lemon twists and parsley.
• Serve remaining sauce separately.

SCOTCH COLLOPS

Steps:

• Lightly season the scaloppini with salt and pepper. Melt 3 tablespoons of the butter and combine with the nutmeg, lemon zest, and 1/4 to 1/2 teaspoon of the salt. Mix with the egg yolks, stirring together until well mixed. Dip the scaloppini in the mixture, coating both sides, and then dredge both sides in flour. Put the scaloppini on waxed paper, and leave it to set at room temperature for 10 to 15 minutes. Melt another 2 tablespoons of the butter in a large sauté pan. Add the scaloppini, and cook until browned on both sides -- 2 to 3 minutes per side -- adding another 1 or 2 tablespoons of butter, if necessary. Remove the scaloppini from the pan, cover loosely with aluminum foil, and set aside to keep warm. Sprinkle about 1 1/2 tablespoons of flour in the sauté pan, stirring up any browned bits on the bottom of the pan. Stir in the chicken broth, and bring to a boil. Add the mushrooms and cook for about 5 minutes, stirring frequently. Return the scaloppini to the pan, turning to coat on both sides with the sauce. Cover and continue to cook until the scaloppini and mushrooms are cooked through. To serve, place the scaloppini and mushrooms on a platter and surround with the sauce. Squeeze the juice of 1 of the oranges over the scaloppini. Cut the second orange into quarters or slices, and set around the platter to garnish. Serve hot.