Ingredients
4 grain-fed veal scallops, 150 g (5 oz) each
15 ml (1 tbsp) olive oil
Salt and freshly ground pepper to taste
sauce
1 227 g (8 oz) basket of fresh mushrooms, finely sliced
1 shallot, finely chopped
15 ml (1 tbsp) butter
125 ml (1/2 cup) chicken stock
250 ml (1 cup) 2% evaporated milk
15 ml (1 tbsp) Dijon mustard
Preparation
In a non-stick frying pan, heat half the oil at high heat. Salt and pepper the scallops and sear them, 2 at a time, 1 minute on each side, turning only once. Remove scallops to serving platter, and keep warm.
Add butter to the same frying pan and sauté the mushrooms and shallots at high heat, tossing from time to time, for 5 minutes, or until the cooking juices have completely evaporated.
Deglaze the frying pan with the chicken stock, scraping the pan with a wooden spoon to loosen the coagulated sauté juice. Let the liquid boil down to half, then add the evaporated milk. Stir in the Dijon mustard and continue cooking for 3 minutes or until the sauce has a nice consistency.
Pour the sauce over the scallops and serve with rice pilaf and a green vegetable.
