The veal scallops with mushrooms are a simple yet impressive second course, perfect for making a good impression on any occasion.
Among all the versions I’ve tasted over time, this is undoubtedly my favorite — and also the one most appreciated by my guests. Tasty, creamy, and fragrant, it’s a recipe I often prepare with great satisfaction.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 346.49 (Kcal)
- Carbohydrates 5.26 (g) of which sugars 1.62 (g)
- Proteins 20.25 (g)
- Fat 25.55 (g) of which saturated 8.06 (g)of which unsaturated 13.86 (g)
- Fibers 1.30 (g)
- Sodium 572.41 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Scallops
- 4 veal slices (for scallops)
- 7 oz mushrooms
- 1.4 oz butter
- 2 tablespoons extra virgin olive oil
- as needed flour
- 1 bunch parsley
- 2/3 cup water
- as needed seed oil
- 1/4 cup white wine
- pepper
- salt
Tools
- Frying Pan
- Baking Tray
Scallops Preparation
Start by coating the veal slices in flour and lightly salting them. Heat a couple of tablespoons of seed oil in a pan and brown the slices on both sides until they are well golden. Once ready, set them aside.
Proceed with preparing the mushrooms. I usually use champignons, either fresh or canned: both are fine. In a pan, pour two tablespoons of extra virgin olive oil, add the sliced mushrooms, salt, and pepper. Cook over medium heat.
Halfway through cooking, deglaze with a bit of white wine, let the alcohol evaporate, and add the chopped parsley.
Meanwhile, dissolve a tablespoon of flour in some water in a glass. When the mushrooms are cooked, pour the mixture into the pan along with a knob of butter. Stir well, always over medium heat, until a soft and velvety cream forms. At this point, turn off the heat.
Take a small baking tray and assemble the dish: pour some of the mushrooms on the bottom, then a layer of scallops, another layer of mushrooms, more slices, and finally the rest of the mushrooms with their cream.
Bake in a preheated static oven at 392°F for about 10-15 minutes, just enough time to let everything flavor well.
Tips
If you particularly love the flavor of mushrooms, you can enrich the dish by adding a porcini mushroom bouillon cube during cooking. It will give an extra boost to the taste, making the dish even more intense and fragrant.
However, in this case, remember not to add salt to the mushrooms, as the bouillon cube is already salty.
