Best 9 Veal Scallops In Mustard Cream Sauce Recipes

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In the realm of culinary artistry, veal scallops reign supreme as a gourmet delicacy, characterized by their delectable tenderness and versatility. This article presents a diverse collection of recipes showcasing the culinary brilliance of veal scallops, tantalizing taste buds with a symphony of flavors. From the classic French preparation of Veal Scallops in Mustard Cream Sauce, where tender morsels of veal are enveloped in a luxurious sauce infused with the tanginess of mustard and the richness of cream, to the innovative fusion of Veal Scallops with Asian Greens and Ginger Sauce, where East meets West in a harmonious blend of umami and aromatic flavors.

Embark on a culinary journey with Veal Scallops Piccata, a timeless Italian dish where golden-brown scallops are elevated by a vibrant lemon-butter sauce. Indulge in the rustic charm of Veal Scallops with Mushrooms and Marsala, where earthy mushrooms and the subtle sweetness of Marsala wine create a symphony of flavors. Discover the delightful simplicity of Pan-Seared Veal Scallops with Lemon Caper Butter, where the bright acidity of lemon and the briny pop of capers complement the delicate flavor of veal. Relish the comforting goodness of Veal Scallops in Creamy Dijon Sauce, where a creamy sauce infused with Dijon mustard adds a touch of sophistication to this classic dish.

These recipes cater to a range of culinary preferences, from the traditionalist seeking the comforting familiarity of classic flavors to the adventurous foodie craving innovative flavor combinations. Prepare to embark on a gastronomic voyage with veal scallops as your culinary compass, and let your taste buds revel in the symphony of flavors that await.

Here are our top 9 tried and tested recipes!

VEAL SCALLOPS IN MUSTARD-CREAM SAUCE



Veal Scallops in Mustard-Cream Sauce image

Rich and delicious, use a good Dijon type mustard that you pick up in your local cheese shop, or on the gourmet isle of a grocery, it is okay to use some whole mustard, if you like that flavor, but only a few teaspoons of it. This recipe will serve six persons, but I find it never does, use it as part of a rich meal. As long as the butcher slices the scallops thinly, no pounding will be required, I have treated them.

Provided by Tuck Burnette

Categories     Lunch/Snacks

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 large egg
1 -2 tablespoon dry sherry
pepper
1 1/2 teaspoons baking soda
1 1/2 lbs thinly sliced veal, top-round
1/3-1/2 cup cornstarch
1/2 cup butter, divided use
2 tablespoons vegetable oil
5 large scallions, trimmed, thinly sliced
salt
1/2 cup dry white wine
1/3 cup good Dijon mustard
1/2 cup heavy cream
chopped parsley or chervil, for serving

Steps:

  • In a good sized mixing bowl, beat together the egg, sherry, pepper and soda. Add the veal, turning to coat well, leave for as long as desired, but not so long that it needs to chill, do keep it at room temperature.
  • Measure the amount of cornstarch when ready to proceed and toss it with the veal slices, coat them as well as one can, you may, if the veal will not take on the starch easily, add a few teaspoons of water, the veal breading gets runny easily, and it should be rather stiff, it does not matter, if after a minute or two of stirring, that the veal has some places that look a little powdery, the heat of the pan will diminish any unevenness in the coating there.
  • Using a 12-inch heavy sauté pan, have a plate standing nearby, melt half of the butter with all of the vegetable oil, add the scallions, season with a little salt, and cook over medium, or medium low heat, stirring often, until they are softened, but not browned.
  • Slide the scallions a bit around the pan and slip in as many veal slices as will fit easily, without overlapping.
  • Cook for only about 1 minute on each side, over a moderate, or less heat, when working in a pan that is not non-stick (which are the only ones I use), some care may need to be taken in flipping the veal. Transfer them to a plate, cover if desired.
  • Repeat until all the veal has been used up, keeping the scallions floating in the fat, free, for the most part, of the underside of the veal. Do not be worried if the scallion turns gold, do not be dismayed if parts of the starch coating stick a little in the pan, scrape them up, allowing them to turn gold in the drippings, they will be all the better.
  • When half of the veal has been used, add the remaining butter, melt and proceed. Once the veal has been transferred to the plate, it should bleed.
  • Add the wine, stir often, reduce it well, it may form a paste, but reduce it in any case.
  • Stir in the mustard and cream, reduce by half. Taste and correct for salt and pepper, remembering the veal.
  • Slip it back into the pan, tilting and turning to coat well, warm through, but briefly, certainly less than two minutes.
  • Serve at once in warm plates.

VEAL SCALLOPS WITH WILD MUSHROOM, MUSTARD, AND TARRAGON SAUCE



Veal Scallops with Wild Mushroom, Mustard, and Tarragon Sauce image

Categories     Herb     Mushroom     Mustard     Sauté     Quick & Easy     Veal     Fall     Tarragon     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1 1/4 pounds veal scallops, about 1/8 inch thick
4 tablespoons (1/2 stick) butter
1/4 cup chopped shallots
8 ounces assorted wild mushrooms (such as oyster and stemmed shiitake), sliced or quartered
2 tablespoons chopped fresh tarragon
1/2 cup dry white wine
1 cup heavy cream
2 tablespoons coarse-grained Dijon mustard

Steps:

  • Sprinkle veal on both sides with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook veal until golden, about 20 seconds per side. Transfer to plate. Melt 3 tablespoons butter in same skillet. Add shallots; sauté 30 seconds. Add mushrooms; sauté until brown, about 3 minutes. Stir in tarragon. Add wine; cook over high heat until almost all liquid evaporates, stirring to scrape up browned bits, about 2 minutes. Add cream; boil until reduced by 1/4, about 1 minute. Stir in mustard. Using tongs, return veal to pan; simmer until heated through. Divide veal and sauce among 6 plates and serve.

SAUTEED VEAL SCALLOPS IN WILD MUSHROOM CREAM SAUCE



Sauteed Veal Scallops in Wild Mushroom Cream Sauce image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 17

8 veal cutlets, pounded into scaloppini
Flour for dredging
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
Fresh lemon juice to taste
Minced fresh chervil to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup minced shallots
1/2 pound wild mushrooms, such as chanterelles, shiitake, oyster or a combination
1 teaspoon minced fresh thyme
Salt and pepper to taste
1 large clove garlic, minced
1/2 cup dry white wine
1 cup veal demiglace
1 cup heavy cream

Steps:

  • Dredge scallops in flour, shaking off excess, and season with salt and pepper. In large skillet set over moderate flame, heat olive oil and butter until hot. Add scallops and saute for 1 minute on each side. Transfer to sauce for just a minute and season mixture with fresh lemon juice and chervil.
  • Make the sauce: In a saute pan set over moderately high flame, heat the oil and butter until hot. Add the shallots and cook, stirring, 1 minute. Add the mushrooms, thyme and salt and pepper and cook, stirring occasionally, for 3 to 5 minutes, or until mushrooms are soft. Add the garlic and cook, stirring, 1 minute. Add the wine and reduce by half. Add the demiglace and simmer 5 minutes. Add the cream and reduce until lightly thickened. Correct seasoning. Cover with a round of buttered waxed paper and keep hot.

SAUTEED VEAL SCALLOPS IN SOUR CREAM SAUCE/KALVEFILET MED SUR FLO



Sauteed Veal Scallops in Sour Cream Sauce/Kalvefilet Med Sur Flo image

The recipe is from the Cooking of Scandinavian series.this is very easy to make and is very good. Posted for Zwt6

Provided by bigbadbrenda

Categories     Meat

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 8

1/3 tablespoon unsalted butter
3 tablespoons vegetable oil
1/4 cup chopped onion
4 veal scallops, 3/8 inch thick ...pounded to 1/4 inch thick
salt
pepper
1 cup sour cream
1/2 cup shredded norwegian goat cheese

Steps:

  • Heat 1 tbsp of butter and 1 tbsp of oil in a heavy pan over med heat. When the foam subsides add the onions and cook until they are transparent.
  • With a spatula remove and place in a small bowl.
  • Add the remaining butter and oil to the pan , when the foam stops add the veal that has been pounded to 1/4 inch thick.
  • Fry over med heat until brown 4 minutes each side.
  • Remove to a heated platter and keep warm in a low oven.
  • For the sauce pour of all but a thin coating of fat from the skillet.
  • Add the cooked onions and cook over high heat for 2 minutes.
  • Lower heat and add sour cream and cheese a little at a time.
  • Continue stirring until cheese has melted and sauce is smooth ,do not let come to a boil.
  • Taste for seasoning and return the veal to the pan ,.
  • Baste the meat with the sauce , let simmer 2 minutes uncovered.
  • Serve right away.

SAUTEED VEAL SCALLOPS IN A WILD MUSHROOM CREAM SAUCE



Sauteed Veal Scallops in a Wild Mushroom Cream Sauce image

Make and share this Sauteed Veal Scallops in a Wild Mushroom Cream Sauce recipe from Food.com.

Provided by 2Bleu

Categories     Lamb/Sheep

Time 20m

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup shallot, minced
8 ounces wild mushrooms (such as chanterelles shiitake oyster or a combination)
1 teaspoon fresh thyme, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 large garlic clove, minced
1/2 cup dry white wine
1 cup veal demi-glace
1 cup heavy cream
8 veal cutlets, scallopini style
flour, for dredging
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon lemon juice
1/2 teaspoon fresh chervil, minced

Steps:

  • MAKE THE SAUCE: In a saute pan set over moderately high flame, heat the oil and butter until hot. Add the shallots and cook, stirring, 1 minute.
  • Add the mushrooms, thyme and salt and pepper and cook, stirring occasionally, for 5 minutes, or until mushrooms are soft.
  • Add the garlic and cook, stirring, 1 minute. Add the wine and reduce by half. Add the demiglace and simmer 5 minutes.
  • Add the cream and reduce until lightly thickened. Cover with a round of buttered wax paper and keep hot.
  • MAKE THE VEAL: Dredge the veal scallops in flour, shaking off excess, and season with salt and pepper.
  • In large skillet set over moderate flame, heat olive oil and butter until hot. Add scallops and saute for 1 minute on each side.
  • Transfer to sauce for just a minute and season mixture with fresh lemon juice and Chervil.

Nutrition Facts : Calories 481.2, Fat 47.3, SaturatedFat 22.9, Cholesterol 112, Sodium 467.6, Carbohydrate 8.6, Fiber 0.7, Sugar 1.4, Protein 3.7

VEAL IN MUSTARD CREAM SAUCE



Veal in Mustard Cream Sauce image

Make and share this Veal in Mustard Cream Sauce recipe from Food.com.

Provided by sams1

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless veal steaks, thin
2 tablespoons oil
2 garlic cloves, crushed
5 tablespoons coarse grain mustard
1/3 cup white wine
1 cup cream
2 tablespoons flour

Steps:

  • Heat oil in frypan. Dust steaks with flour and fry for about 3 minutes on each side.
  • Remove steaks and keep warm.
  • Add to the same pan garlic, fry until soft.
  • Add mustard and wine, cook for 3 minutes.
  • Add cream to pan stir to combine.
  • Return veal to the pan, coating all sides with sauce. Cook for 1 minute more.

Nutrition Facts : Calories 267.3, Fat 25.3, SaturatedFat 12.4, Cholesterol 66.3, Sodium 21.6, Carbohydrate 5.8, Fiber 0.1, Sugar 0.3, Protein 1.8

SAUTEED SEA SCALLOPS WITH MUSTARD SAUCE



Sauteed Sea Scallops with Mustard Sauce image

Categories     Mustard     Shellfish     Sauté     Quick & Easy     Scallop     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 9

3/4 pound sea scallops
1 1/2 tablespoons olive oil
1 large shallot, minced
1/4 cup dry white wine
1/3 cup water
2 tablespoons Dijon mustard
2 tablespoons cold unsalted butter, cut into bits
2 scallion greens, cut diagonally into 1/4-inch slices (about 2 tablespoons)
Accompaniment: caraway rice cakes

Steps:

  • Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.
  • In oil remaining in skillet cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season sauce with salt and pepper.
  • Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with scallion. Serve scallops with caraway rice cakes.

VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE



Veal Scallops with Creamy Mushroom Sauce image

John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant. Schumachers' is now on the National Register of Historic Places. John's wife, Kathleen, runs the front of the popular restaurant, and John is the chef. His specialties are central European fare - like this veal sauté.

Provided by John Schumacher

Categories     Milk/Cream     Mushroom     Sauté     Quick & Easy     Veal     White Wine     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 8

1/2 cup all purpose flour
1 1/4 pounds large veal scallops (each about 1/4 inch thick)
5 tablespoons butter
8 ounces crimini mushrooms, sliced
2 large shallots, finely chopped (about 1/2 cup)
3/4 cup dry white wine
1 cup whipping cream
2 tablespoons chopped fresh parsley

Steps:

  • Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and sauté until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm.
  • Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and sauté until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; serve.

VEAL CHOPS WITH MUSTARD-SAGE CRUST



Veal Chops with Mustard-Sage Crust image

Our home economists use stone-ground mustard to flavor moist veal chops. They easily bake in the oven for a quick-and-easy entree.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 7

4 veal chops (8 ounces each)
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup soft bread crumbs
3 tablespoons stone-ground mustard
2 tablespoons minced fresh sage
2 garlic cloves, minced

Steps:

  • Preheat oven to 450°. Sprinkle veal chops on both sides with pepper and salt. Place bread crumbs in a shallow bowl. Combine the mustard, sage and garlic; spread over one side of each chop, then coat with bread crumbs. , Place chops, coated side up, on a rack in a shallow roasting pan. Bake 25-30 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 98 calories, Fat 4g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 457mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

Tips:

  • Use high-quality veal scallops for the best flavor and texture.
  • Pound the veal scallops lightly to tenderize them.
  • Season the veal scallops with salt and pepper before cooking.
  • Sear the veal scallops in a hot skillet until they are browned on all sides.
  • Add the mustard cream sauce to the skillet and cook until the sauce is heated through.
  • Serve the veal scallops with the mustard cream sauce and your favorite sides.

Conclusion:

Veal scallops in mustard cream sauce is a delicious and easy-to-make dish that is perfect for a special occasion. The veal scallops are tender and flavorful, and the mustard cream sauce is rich and creamy. This dish is sure to impress your guests.

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