Veal Scallops in Mustard-Cream Sauce

Name: Veal Scallops in Mustard-Cream Sauce
Yield: 4 to 6 portions
Ingredients: ½ cup Crème Fraîche or heavy cream; ⅓ cup mustard (avoid “ballpark”-type mustards); 1 large firm ripe tomato, peeled, seeded, and chopped, for garnish; ½ cup Crème Fraîche or heavy cream; 1½ pounds veal scallops (8 very large scallops, or 10 to 12 smaller scallops), pounded flat; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; ⅓ cup dry white wine; 3 scallions (green onions), well rinsed and chopped; 3 scallions (green onions), well rinsed and chopped; 1½ pounds veal scallops (8 very large scallops, or 10 to 12 smaller scallops), pounded flat; 1½ pounds veal scallops (8 very large scallops, or 10 to 12 smaller scallops), pounded flat; 4 tablespoons (½ stick) unsalted butter; 2 tablespoons vegetable oil

Preparation info

4 to 6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

A main course of sautéed veal, sauced with a bit of mustard, white wine, and cream, can be ready in minutes. Use your favorite mustard to personalize the dish.

Ingredients

4 tablespoons (½ stick) unsalted butter
2 tablespoons vegetable oil

Main course
Gluten-free

Method

Heat the butter and oil together in a large skillet over low heat. Add the scallions and cook for 5 minutes without browning.
Raise the heat, add the veal, and season with salt and pepper. Cook the veal for 1 minute per side; do not overcook, and do not worry if it does not actually brown. Remove the veal from the skillet and keep warm.
Add the wine t