Ingredients
4 Veal scallops
1-2 Tbsp Dijon mustard (prefer the pale yellow one) according to taste
1/2 Cup (1 Stick) Unsalted butter
2 Cups Wonderful thick double cream or full fat greek yogurt.
1 Shallot
2 Cups rough cut (3/4" chunks) wild mushrooms
Salt/Pepper
1 Cup Marsala
Preparation
To a hot frying pan add 1 Tbsp butter, put in 2 scallops, salt/pepper each, after 30 seconds turn over and add salt and pepper 30 seconds more. Flambe with 1/4 the Marsala and take the scallop out to a hot plate. Repeat with two remaining veal scallops adding butter and Marsala as before.
In the same pan sauté the shallots and mushrooms. Add the remaining Marsala and reduce to 1/2. Then add the wonderful thick double cream and stir around then add the remaining “excellent french unsalted butter” and melt it in to get a shiny sauce. Add the mustard and stir, pour the sauce on the veal scallops.
