Veal Scallops with Oyster Mushrooms
- Course Main Dishes
- Prep. Time 10 mins
- Cooking Time 13 - 15 mins
- Yields 4 servings
Preparation
What You Need
Instructions
Dredge veal scallops with flour. In skillet, sauté veal scallops in 2 tbsp (30 mL) butter over medium-high heat for 3 minutes on each side. Remove from skillet, set aside and keep warm.
In same skillet, sauté green onions, artichoke hearts and oyster mushrooms in butter over medium heat. Cook for 2 minutes, sprinkle with lemon juice and continue cooking for another minute.
Stir in white wine and bring to boil. Stir in broth and Dijon mustard. Season to taste with cumin and pepper. Cook for 3 minutes. Return veal scallops to skillet and simmer for 1 minute.
Arrange veal scallops on serving platter and coat with oyster mushroom sauce. Garnish with fresh parsley and lemon slices. Serve immediately with fresh spinach pasta.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 249 CaloriesProtein: 28 g
Carbohydrate: 5 g
Fat: 11 g
Calcium: 2 % / 23 mg
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