Take your taste buds on a culinary adventure with our comprehensive guide to preparing stuffedveal scallops with a mushroom sauce and carrot rosti. We will delve into the art of creating tender and succulent stuffedveal scallops, complemented by a flavorful mushroom sauce and crispy carrot rosti. Discover the secrets behind crafting a perfect dish that impresses both the eye and the palate.
Here are our top 6 tried and tested recipes!
VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE
John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant. Schumachers' is now on the National Register of Historic Places. John's wife, Kathleen, runs the front of the popular restaurant, and John is the chef. His specialties are central European fare - like this veal sauté.
Provided by John Schumacher
Categories Milk/Cream Mushroom Sauté Quick & Easy Veal White Wine Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 8
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.
STUFFED VEAL SCALLOPS WITH A MUSHROOM SAUCE AND CARROT ROSTI
My veal scallops were huge, in fact I have never bought scallops of veal this big before, I made one per person. I have made this before with small veal scallops and I made three per person, I used about 1-2 teaspoons of stuffing for each slice and made them as little bundles, so either way will work fine. You will see from the photograph just how large it was I was able to cut each veal scallop into four pieces. Maybe where you are in the world this will not seem strange to you, this may be standard size, but where I am I usually get small scallops of veal, not that I am complaining it was delicious and took me half the time because I wasn't rolling up 12 little rolls, just 4 huge ones.
Provided by The Flying Chef
Categories Veal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 34
Steps:
- Add a little olive oil to a pan, add shallots and garlic, cook until onion softens. Add butter and melt, add mushrooms, cook and stir until liquid has evaporated.
- Meanwhile in a small pan cook chopped bacon, until browned.
- Add herbs and bacon to mushroom mix and stir to combine, remove from heat.
- Boil some water, add a knob of butter and veg stock to a measuring jug, pour 100ml of hot water into jug, stir until butter has melted and stock has dissolved. Add this liquid to the stuffing, mix to combine, finally add this to the mushroom mix.
- Add the veal mince to the pan and stir to combine, add the egg and Parmesan cheese, again stir to combine.
- Season veal scallops with salt and pepper, spread stuffing over veal, leaving just a small border around the edge. Roll scallop up and wrap prosciutto slices around the veal to secure. If you have any stuffing left over I just cook that separate.
- Heat a small amount of oil in a pan add rolls to brown both sides. Transfer to a lightly oiled ovenproof dish, drizzle a little oil over veal rolls and bake at 180ºC for 30-40min's or until done. Check regularly towards the end of cooking as you do not want to over cook and toughen it up.
- Sauce.
- While pork is cooking make the sauce, add the oil to a pan along with the sliced mushrooms. Cook until mushrooms are browned and soft, add wine and water, simmer a few minutes to reduce slightly.
- Add chicken stock and stir to dissolve, add thick double cream first and stir until it well combined, add light cream, season with pepper, finally add gravy granules and stir to thicken, serve over veal.
- Carrot Rosti.
- Combine sour cream, cumin and dill in a small bowl, refrigerate until needed.
- Combine carrot, egg, egg white and flour in a large bowl, Cook serving spoon size rosties in an oiled pan until browned on both sides and cooked through. Drain on absorbent paper.
- Note:I say serving spoon size as you want it bigger than a tablespoon, they should be large in diameter but quite flat, you will get the idea from the picture.
- Serve with sour cream mixture.
- To Serve: Either arrange little rolls on a plate and pour sauce over or slice into thin slices if you have used larger scallops like me and again pour sauce over. Place some salad greens on plate top with carrot rosties and dollop with sour cream mix.
SAUTEED VEAL SCALLOPS IN WILD MUSHROOM CREAM SAUCE
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 17
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.
STUFFED VEAL SCALLOPS
This Italian recipe is utterly divine. My daddy is a good cook, so I always ask for this for supper when I'm asked of my opinion.
Provided by Perfect Pixie
Categories Ham
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound veal steaks out thinly.
- Finely slice mushrooms.
- Melt butter in pan, add mushrooms and cook over medium heat until mushrooms are just tender.
- Drain pan juices from mushrooms.
- Place slice of ham on top of each 4 steaks.
- Divide mushrooms evenly between steaks.
- Sprinkle 1 tbsp of parmesan over top of each steak.
- Place remaining veal steaks on top of each to form sandwiches.
- Trim away any overhanging meat.
- Melt extra butter in pan, add veal sandwiches to pan, cook until brown on one side. Carefully turn steaks and cook on other side.
- Remove from heat.
- Cover tops of steaks with mozzarella cheese.
- Trim cheese to fit shape of steaks.
- Pour in water and add crumbled stock cube.
- Cover pan and return to heat.
- Simmer 2 minutes or until cheese has melted.
Nutrition Facts : Calories 330.9, Fat 30.5, SaturatedFat 17.7, Cholesterol 90.1, Sodium 726.3, Carbohydrate 2.2, Fiber 0.3, Sugar 0.9, Protein 12.8
SAUTEED MUSHROOMS AND SCALLOPS
I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions, and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make and requires only one pan to complete. Necessity really is the mother of invention!
Provided by Evelyn Chartres
Categories Seafood Shellfish Scallops
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
- Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 11.7 g, Cholesterol 70.9 mg, Fat 8.8 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 4.9 g, Sodium 698.9 mg, Sugar 2.9 g
VEAL SCALLOPS WITH MUSHROOMS AND HERBS
Categories Mushroom Sauté Quick & Easy Veal White Wine Summer Sage Parsley Simmer Gourmet
Yield Serves 2
Number Of Ingredients 12
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.
Tips:
- To ensure the veal scallops are cooked evenly, use a meat thermometer to check the internal temperature. The safe internal temperature for veal is 145°F (63°C).
- If you don't have a meat thermometer, you can also check the doneness of the veal by cutting into one of the scallops. The meat should be opaque and slightly pink in the center.
- To prevent the veal scallops from drying out, cook them over medium heat and do not overcook them.
- To make the mushroom sauce, use a variety of mushrooms for a more flavorful sauce. You can use cremini mushrooms, shiitake mushrooms, or oyster mushrooms.
- To make the carrot rosti, use a food processor to grate the carrots quickly and easily. You can also use a box grater, but it will take a little longer.
- To prevent the carrot rosti from sticking to the pan, make sure the pan is hot before adding the carrot mixture. You can also use a non-stick pan.
Conclusion:
Stuffed veal scallops with a mushroom sauce and carrot rosti is a delicious and elegant dish that is perfect for a special occasion. The veal scallops are tender and juicy, the mushroom sauce is rich and flavorful, and the carrot rosti is crispy and golden brown. This dish is sure to impress your guests!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #north-american #south-west-pacific #appetizers #main-dish #beef #vegetables #european #veal #meat #carrots #4-hours-or-less
You'll also love