Veal Scallops With Cranberry Citrus Compote Recipes

VEAL SCALLOPS WITH CRANBERRY-CITRUS COMPOTE

Steps:

• Combine dried cranberries and boiling water in small bowl.
• Let stand 10 minutes.
• Add orange juice, bourbon, orange peel and ginger, stir to blend.
• (Can be made 3 hours ahead; Cover cranberry mixture and let stand at room temperature).
• Melt butter in heavy large skillet over medium-high heat.
• Season veal with salt and pepper.
• Add veal to skillet and saute until brown and just cooked through, about 2 minutes per side.
• Using tongs, transfer veal to plates.
• Add cranberry mixture to skillet and cook until mixture thickens, scraping up any browned bits, about 1 minute.
• Mix in green onion.
• Season compote with salt and pepper.
• Spoon over veal.

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.

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 MUSTARD-CREAM SAUCE

Steps:

• In a good sized mixing bowl, beat together the egg, sherry, pepper and soda. Add the veal, turning to coat well, leave for as long as desired, but not so long that it needs to chill, do keep it at room temperature.
• Measure the amount of cornstarch when ready to proceed and toss it with the veal slices, coat them as well as one can, you may, if the veal will not take on the starch easily, add a few teaspoons of water, the veal breading gets runny easily, and it should be rather stiff, it does not matter, if after a minute or two of stirring, that the veal has some places that look a little powdery, the heat of the pan will diminish any unevenness in the coating there.
• Using a 12-inch heavy sauté pan, have a plate standing nearby, melt half of the butter with all of the vegetable oil, add the scallions, season with a little salt, and cook over medium, or medium low heat, stirring often, until they are softened, but not browned.
• Slide the scallions a bit around the pan and slip in as many veal slices as will fit easily, without overlapping.
• Cook for only about 1 minute on each side, over a moderate, or less heat, when working in a pan that is not non-stick (which are the only ones I use), some care may need to be taken in flipping the veal. Transfer them to a plate, cover if desired.
• Repeat until all the veal has been used up, keeping the scallions floating in the fat, free, for the most part, of the underside of the veal. Do not be worried if the scallion turns gold, do not be dismayed if parts of the starch coating stick a little in the pan, scrape them up, allowing them to turn gold in the drippings, they will be all the better.
• When half of the veal has been used, add the remaining butter, melt and proceed. Once the veal has been transferred to the plate, it should bleed.
• Add the wine, stir often, reduce it well, it may form a paste, but reduce it in any case.
• Stir in the mustard and cream, reduce by half. Taste and correct for salt and pepper, remembering the veal.
• Slip it back into the pan, tilting and turning to coat well, warm through, but briefly, certainly less than two minutes.
• Serve at once in warm plates.

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.