Veal Scallops with Oyster Mushrooms

Name: Veal Scallops with Oyster Mushrooms
Yield: 4 servings
Ingredients: 4 4 oz (120 g) veal scallops; All-purpose flour; 3 tbsp (45 mL) butter; 4 green onions chopped; 1/2 cup (125 mL) diced marinated artichoke hearts; 1 cup (250 mL) halved oyster mushrooms; Juice of 1/2 lemon; 1/3 cup (80 mL) dry white wine; 1/3 cup (80 mL) vegetable broth; 1 tbsp (15 mL) Dijon mustard; Ground cumin to taste; Salt and pepper to taste

This is the Veal Scallops with Oyster Mushrooms recipe.

Prep: 10 min
Cooking: 13 min - 15 min

Yields 4 servings

Ingredients

4 4 oz (120 g) veal scallops
All-purpose flour
3 tbsp (45 mL) butter
4 green onions chopped
1/2 cup (125 mL) diced marinated artichoke hearts
1 cup (250 mL) halved oyster mushrooms
Juice of 1/2 lemon
1/3 cup (80 mL) dry white wine
1/3 cup (80 mL) vegetable broth
1 tbsp (15 mL) Dijon mustard
Ground cumin to taste
Salt and pepper to taste

READY FOR REWARDS?

Preparation

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, salt 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.