Veal scallops with creamy porcini mushroom sauce
55 min

Veal Scallops With Creamy Porcini Mushroom Sauce

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

Rate this recipe! 678
Average: 4 (3 votes)

Ingredients For

  • 2 oz
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
  • Cognac
    Wine and Spirits
    Cognac AOC
    2 tbsp See the article
  • Traditional shallots
    Fruits & Vegetables
    Traditional shallots
  • Veau fermier
    Meat products
    Limousin farm veal IGP Label Rouge
    4 scallops See the article
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    2 tbsp See the article

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.

Veal Scallops 1
  • 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.

    Step 2 veau
  • Pair with

    White wine: Cairanne, Saint-Joseph or Patrimonio.

    Iceberg Lettuce
    Iceberg Lettuce
    PDO Vallée des Baux-de-Provence Olive Oil
    PDO Vallée des Baux-de-Provence Olive Oil
    See Recipe