Veal Scallops In A Creamy Paprika Onion Sauce Recipes

VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE

Steps:

• Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and sauté until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm.
• Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and sauté until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; serve.

VEAL SCALLOPS IN A CREAMY PAPRIKA ONION SAUCE

Steps:

• Cut each scallop in half; makes for a nicer presentation in my opinion and facilitates cooking.
• Heat 2 TBS of the oil in a large (preferably non-stick) frying pan.
• Add the paprika and mix completely into the oil.
• Add the onions, and cook them over moderate heat until they are completely softened.
• While the onions are cooking, salt and pepper the veal scallops.
• Dredge them in the flour making sure to cover all surfaces and sides.
• When the onions have softened, move them to the edge of the frying pan.
• Add the final TBS oil to the pan, and when this is hot, lay your veal scallops in the center of the pan.
• Brown well, about three minutes per side.
• Now move the scallops to the outer edge of the pan and bring the onions back to the center.
• Add the sour cream and mix well with onions until it is completely incorporated; once this is achieved, nestle the scallops in the sauce, turning them over once to allow each side a slight covering of sauce.
• Cover the pan, and cook for about 5 minutes, or until sauce is bubbly and veal is tender.
• Remove veal to serving dishes, give the onions and sauce one more good stir and serve over the top of the veal.

BEST VEAL SCALLOPINI

Steps:

• Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.

SAUTEED VEAL SCALLOPS IN WILD MUSHROOM CREAM SAUCE

Steps:

• 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.
• 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 to 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 waxed paper and keep hot.

VEAL SCALLOPS WITH LEMON AND CAPERS

Steps:

• In a shallow dish, stir together flour and salt and dredge veal, one piece at a time, shaking off excess.
• In a large, non-stick skillet heat oil over moderately-high heat until it is hot but not smoking, and saute veal for 1 minute or until pale golden.
• Turn veal and saute 30 seconds more, or until pale golden and just springy to touch.
• Transfer to a platter and keep warm, covered.
• Add wine, lemon and capers to the skillet and simmer for 1 minute.
• Swirl in butter and parsley and pour the sauce over the veal.
• Serve with buttered rice and steamed broccoli and carrots.

VEAL SCALLOPS WITH MUSHROOMS AND HERBS

Steps:

• In a heavy skillet cook the shallot, the garlic, and the sage in 1 tablespoon of the oil over moderately low heat, stirring, until the shallot is softened, add the mushrooms and salt and pepper to taste, and cook the mixture over moderate heat, stirring, until the mushrooms are tender and all the liquid they give off is evaporated. Add 1/4 cup of the wine, simmer it until it is evaporated, and transfer the mixture to a bowl. Dredge the veal in the seasoned flour, shaking off the excess. In the skillet, cleaned, heat the remaining 1 1/2 tablespoons oil over moderately high heat until it is hot but not smoking and in it sauté the veal for 1 minute on each side, or until it is golden. Transfer the veal to a platter and keep it warm.
• Add the remaining 1/2 cup wine to the skillet and deglaze the skillet over moderately high heat, stirring and scraping up the brown bits, until the wine is reduced to glaze. Add the broth, boil the liquid until it is reduced by half, and stir in the cream, the mushroom mixture, and salt and pepper to taste. Simmer the sauce until it is thickened slightly, stir in the parsley, and pour the sauce over the veal.

VEAL SCALLOPS WITH LEMON AND CAPERS

Steps:

• In a shallow dish stir together the flour and the salt and in the flour mixture dredge the veal, 1 piece at a time, shaking off the excess. In a large non-stick skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the veal for 1 minute, or until it is pale golden. Turn the veal and sauté it for 30 seconds more, or until it is pale golden and just springy to the touch. Transfer the veal to a platter and keep it warm, covered. Add to the skillet the wine, the lemon, and the capers and simmer the mixture for 1 minute. Swirl in the butter and the parsley and pour the sauce over the veal.

SAUTEED VEAL SCALLOPS IN SOUR CREAM SAUCE/KALVEFILET MED SUR FLO

Steps:

• Heat 1 tbsp of butter and 1 tbsp of oil in a heavy pan over med heat. When the foam subsides add the onions and cook until they are transparent.
• With a spatula remove and place in a small bowl.
• Add the remaining butter and oil to the pan , when the foam stops add the veal that has been pounded to 1/4 inch thick.
• Fry over med heat until brown 4 minutes each side.
• Remove to a heated platter and keep warm in a low oven.
• For the sauce pour of all but a thin coating of fat from the skillet.
• Add the cooked onions and cook over high heat for 2 minutes.
• Lower heat and add sour cream and cheese a little at a time.
• Continue stirring until cheese has melted and sauce is smooth ,do not let come to a boil.
• Taste for seasoning and return the veal to the pan ,.
• Baste the meat with the sauce , let simmer 2 minutes uncovered.
• Serve right away.

ROMAN VEAL SCALOPPINE

Steps:

• Heat oven to 200 degrees.
• Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper.
• Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
• Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat.
• Sprinkle veal with salt and pepper, then dredge it in flour.
• Sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less.
• Remove to a plate, and keep warm in oven while sautéing remaining slices.
• Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top.
• Sprinkle with parsley, and serve.

SAUTEED VEAL SCALLOPS IN A WILD MUSHROOM CREAM SAUCE

Steps:

• 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 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. Cover with a round of buttered wax paper and keep hot.
• MAKE THE VEAL: Dredge the veal 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.