Mushroom scallops are a rather quick second course to prepare, simple and very tasty. I even like them, and I’m not crazy about meat and usually avoid eating it. I often prepare them for another reason too: I can make them in advance and heat them up at the last minute! This makes them perfect when I come home late from work or when I just can’t get home and my family only needs to reheat them. In short, recipes like these are necessary in the agenda; they are what I call lunch/dinner savers!
Other scallop recipes that may interest you:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4/5 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Mushroom Scallops
You can replace the veal rump with slices of pork loin or chicken breast. Over time, I’ve made these mushroom scallops with all these different types of meat, and they’re always delicious.
- 1.3 lbs Veal rump (thinly sliced)
- 10.5 oz Mixed mushrooms (frozen or fresh)
- 0.35 oz Dried mushrooms
- as needed Flour
- as needed Dry white wine
- as needed Broth (vegetable or meat)
- 1 clove Garlic
- as needed Extra virgin olive oil
- as needed Salt
- as needed Black pepper
Tools
- 1 Small bowl
- Mezzaluna
- 1 Large pan
Preparation of Mushroom Scallops
If you use frozen mixed mushrooms, I recommend taking them out of the freezer and placing them in the fridge the night before. This way they will have time to defrost, making it easier to chop them roughly.
If you use fresh mushrooms, clean them with a damp cloth. Wash them quickly under running water only if they are very dirty with soil and dry them immediately by patting them with paper towels.
Soak the dried mushrooms in warm water for at least fifteen minutes.
Then chop them roughly together with the others using a mezzaluna.
Cut the veal rump slices into pieces that are not too small and flour them.
In a large pan, heat a few tablespoons of oil, then add the slices of meat.
Brown them over low heat on both sides until golden. Salt and pepper them shortly before the end of cooking, then remove them from the pan and set aside.
In the same pan, add a drizzle of oil and a clove of garlic (peeled, halved, and core removed). Let it sizzle for a moment before adding the mushrooms previously cut into coarse pieces.
Cook them for a few minutes, then moisten with a splash of white wine.
Once the wine has evaporated, return the slices of meat to the pan.
Add a ladle of hot broth (or more if needed) and let the sauce reduce by continuing to cook for a few minutes over low heat. Finally, turn off the heat, remove the garlic, and serve the mushroom scallops hot! Enjoy! Paola
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