Best 2 Veal With Seafood Recipes

Unlock the culinary journey of flavors with our expert guide to crafting the perfect Veal with Seafood dish. This unique combination of tender veal and succulent seafood offers a medley of tastes that will tantalize your palate. Drawing inspiration from diverse culinary traditions, we'll explore a range of recipes that harmonize the delicate flavors of seafood with the richness of veal, creating a symphony of textures and flavors that will leave you craving for more. From classic French preparations to innovative fusion dishes, we'll guide you through the nuances of pairing these two culinary treasures, ensuring an extraordinary dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

VEAL WITH SEAFOOD

Veal with Seafood image

This a nice treat for a special occasion or dinner party with good friends. I usually serve this with spinach salad and crusty bread. Rice or noodles would also be nice with the tasty sauce. I found this in a junior league cookbook.

Provided by Hey Jude

Categories Crab

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 lbs veal scallops or 1 1/2 lbs veal cutlets, sliced 1/4 inch thick and pounded thin
1 teaspoon salt
1 teaspoon white pepper
3 tablespoons flour
6 tablespoons butter
1 tablespoon olive oil
2 tablespoons chopped scallions
1/2 cup dry white wine
1 cup heavy cream
1/2 lb mushroom, wiped,trimmed and sliced
1 tablespoon lemon juice
2 tablespoons chopped parsley
1/4 lb shrimp, peeled,deveined,and steamed
1/2 lb crabmeat, picked over well

Steps:

Pat the veal dry with paper towels.
Combine the salt, pepper and flour in a shallow dish; dredge the veal in the flour, shaking off the excess.
In a large heavy skillet, melt 3 tablespoons of the butter with the oil; when hot, saute the scallops for 2 minutes on each side; remove to a heated platter and keep warm.
Reduce the heat and saute the scallion for 1 minute; remove from the pan; add the wine and deglaze the pan over high heat until the liquid is reduced by half, about 2 minutes.
Reduce the heat to low; add the cream and simmer for 4 minutes; add the mushrooms and cook for 3 minutes; add the lemon juice and 1 tablespoon of the parsley; cook 1 minute.
Pour the sauce over the veal.
In a separate pan, melt the remaining 3 tablespoons of butter, add the shrimp and crabmeat and gently toss until warm, about 2 minutes.
Spoon on top of the veal and sprinkle with remaining parsley.

Nutrition Facts : Calories 537, Fat 39.5, SaturatedFat 21.3, Cholesterol 219.1, Sodium 928.8, Carbohydrate 6.7, Fiber 0.7, Sugar 1, Protein 34.8

SAUTEED VEAL WITH SHRIMP, MUSHROOM, AND BRANDY CREAM SAUCE

Sauteed Veal with Shrimp, Mushroom, and Brandy Cream Sauce image

Categories Milk/Cream Mushroom Shellfish Sauté Dinner Meat Veal Shrimp Fall Winter Anniversary Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

6 tablespoons (3/4 stick) unsalted butter
1 red onion, halved, thinly sliced
8 ounces shiitake mushrooms, stemmed, caps thinly sliced
6 tablespoons brandy
1 cup beef stock or canned beef broth
1 cup chicken stock or canned low-salt chicken broth
1 cup whipping cream
All purpose flour
6 4-ounce veal cutlets, each pounded to 1/4-inch thickness
24 uncooked shrimp, peeled, deveined

Steps:

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet.
Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm.
Melt remaining butter in same skillet. Add shrimp; sauté until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.

Tips:

When choosing seafood for this dish, select firm and fresh varieties that will hold up well during cooking. Good options include shrimp, scallops, lobster, and crab.
Be sure to clean and devein the shrimp before cooking. This will remove any grit or sand that may be present.
If using frozen seafood, thaw it completely before cooking. This will ensure that it cooks evenly.
Season the seafood and veal generously with salt and pepper. This will help to enhance the flavor of the dish.
Sear the seafood and veal in a hot skillet until browned on all sides. This will help to create a flavorful crust and lock in the juices.
Add the wine and broth to the skillet and bring to a boil. Then, reduce the heat and simmer for 15-20 minutes, or until the seafood is cooked through and the veal is tender.
Serve the veal and seafood with your favorite sides, such as rice, pasta, or vegetables.

Conclusion:

Veal with seafood is a delicious and elegant dish that is perfect for a special occasion. By following the tips above, you can create a dish that is sure to impress your guests. So next time you're looking for a seafood dish that is both unique and flavorful, give veal with seafood a try. You won't be disappointed!