Easy, fast and delicious: a definite must-try!
Ingredients
- 6 veal scallops
- 1 small container (225 g; a dozen) fresh mushrooms, sliced thinly
- 1/4 lb (115 g) butter
- 1/2 cup (125 mL) dry white wine
- 1-1/4 cups (315 mL) whipping cream
- 1 tbsp (15 g) chopped chives
- Pepper, salt
Steps
- Flatten the scallops well. Melt half of the butter in a skillet. Cook the scallops just until tender without letting them darken. Remove from heat and keep warm in a covered casserole.
- In a saucepan, add the mushrooms and the white wine.
- Reduce the wine while continuing to cook the mushrooms. Add the cream and let simmer until the sauce reaches the desired consistency, smooth and velvety.
- Just before serving, add the rest of the butter and the chopped chives to the casserole. Stir until all of the ingredients are well combined.
- Top the scallops with the sauce. Serve with rice pilaf or noodles.
