Veal Scallops With Cranberry Citrus Compote Recipes

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.

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.

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.