An elegant dish of sauteed veal scallops served with a wild mushroom and white wine cream sauce with fresh thyme.

Sauteed Veal Scallops in Wild Mushroom Cream Sauce

For the sauce:
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup minced shallots
1/2 pound wild mushrooms (chanterelles, shiitake, oyster or a combination)
1 teaspoon minced fresh thyme
Salt and freshly ground pepper to taste
1 large garlic clove, minced
1/2 cup dry white wine
1 cup veal demi-glace*
1 cup heavy cream

For the veal:
8 veal scaloppine
Flour for dredging
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
Fresh lemon juice to taste
Minced fresh chervil to taste

Make the sauce:

1. 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 softened.
2. Add the garlic and cook, stirring, 1 minute. Add the wine and reduce by half. Add the demiglace and simmer 5 minutes.
3. Add the cream and reduce until lightly thickened. Adjust seasoning. Cover with a round of buttered waxed paper and keep hot.

Make the veal:

1. Dredge scallops in flour, shaking off excess, and season with salt
   and pepper.
2. In large skillet set over moderate heat, heat olive oil and butter until hot. Add scallops and saute for 1 minute on each side.
3. Transfer to scallops to sauce for just a minute and season mixture with fresh lemon juice and chervil.

Serves 4.

*A rich Brown Sauce that is usually combined with beef stock and madeira or sherry and slowly cooked until it's reduced by half to a thick glaze that coats a spoon. The intense flavor is used as a base for many other sauces.

Source: Recipe by David Rosengarten; Food Network.