55 min

Veal scallops with creamy porcini mushroom sauce

Name: Veal scallops with creamy porcini mushroom sauce
Prep time: 15 min
Cook time: 40 min
Yield: 4
Ingredients: 50.00 gr dried porcini mushrooms; 2.00 c Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 2.00 tbsp Cognac AOC; x 2.00 Traditional Shallots; 4.00 scallops Limousin Farm Veal PGI Label Rouge; 2.00 tbsp Charentes-Poitou Butter PDO; Salt; Groundnut oil

Satisfying yet delicate porcini mushrooms combined with cream and poured over a tender piece of rose veal… A taste of fall in every mouthful!

Temps de préparation

15 min

Ingrédients Pour

dried porcini mushrooms 50 gr
Crème Fraîche d'Isigny & Crème Fraîche de Bresse AOP

2 c Voir la fiche
Cognac AOC

2 tbsp Voir la fiche
Echalote de Tradition

x 2 Voir la fiche
Veau fermier du Limousin IGP Label Rouge

4 scallops Voir la fiche
Beurre AOP Charentes-Poitou

2 tbsp Voir la fiche
Salt
Groundnut oil

Où trouver nos produits

Préparation

Rehydrate the porcini mushrooms in warm water for at least 1 hour. Drain them, making sure you keep the water. Peel and thinly slice the shallots. Sauté them in butter in a pan. Add the porcini mushrooms and cook for 10 minutes. Deglaze with the cognac. Season with salt.

Pour in the cream and leave to simmer for a further 20 minutes. If, after the 20 minutes have passed, the sauce is too thick, thin it out with the water you used to soak the porcini mushrooms. Season the scallops with salt. Sauté them in a frying pan, on a medium heat with a drop of groundnut oil, for 3 to 4 minutes each side. Serve the scallops accompanied by the porcini mushroom sauce.