← Back to Search Results
sauteeing European, French
Escalopes Cauchoises

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Veal Scallops with Cream and Mushroom Sauce

Yield: For 6 people

Ingredients

  • 6 veal scallops
  • 6 tablespoons butter (75 g)
  • 1 onion, sliced
  • 1 pound button mushrooms, sliced (500 g)
  • 1 cup hard cider (250 ml)
  • ½ cup calvados (125 ml)
  • ½ cup crème fraîche or heavy cream (125 ml)
  • Salt, freshly ground pepper

Directions

The scallops need not be pounded flat. Melt half the butter in a frying pan and cook the scallops for 3 minutes on each side, until golden brown. Season lightly with salt and pepper; remove and keep warm.

Brown the sliced onion lightly in the same butter. Sauté the mushrooms in the remaining 3 tablespoons butter in a separate pan. When some of their juice has evaporated, set them aside.

Pour the cider into the pan with the onion and deglaze it by boiling rapidly until about half has evaporated. Add the calvados and reduce a little more, then put in the mushrooms and the crème fraîche. Return the scallops to the pan, with any juice that has run out, season, and heat gently for 5 minutes. Serve with snow peas cooked quickly in butter and sliced apples sautéed in butter.


© 1983 Robert Freson

Note from Cookstr's Editors

Nutritional information is based on using 1 1/2 pounds of veal scallops and 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

422kcal (21%)
380mg (16%)
10g
1g
21g (33%)
0g
12g (62%)
6g
1g
142mg (47%)
6g
27g
44mg
762mg
167mcg RAE (6%)
3mg (5%)
32mg (3%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-explorations Baked Explorations
by Matt Lewis
new-american-table New American Table
by Marcus Samuelsson
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
a-new-way-to-cook A New Way to Cook
by Sally Schneider
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?