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Veal Scallops with Creamy Sauce; Potato Cakes For 1

A home-style Veal Scallops with Creamy Sauce; Potato Cakes For 1 made with Veal Scallop, White Mushrooms, Fresh Cream, Unsalted Butter, and Flour. Serves 1. Scale it up or down for the number of people at the table.

Ingredients

• 1
• 100 g
• 2
• 3 oz
• 1 tbsp
• 1 tbsp
• 1/2
• 1
• 1
• 1/2 tbsp
• 1/4 cup

Method (preview)

1. 1

   Place flour in a plate. Rub salt and pepper into scallop; then dredge scallop into flour. Shake the excess. Set aside.

2. 2

   Rub mushrooms with a dry cloth; cut the stem ends; slice them; place them in a dish; add lemon juice and mix.

3. 3

   Peel shallots and chop them very finely.

4. 4

   Melt 1/2 tablespoon butter in a heavy pan. Cook scallop over medium heat until golden on both sides. Set aside; keep warm.

5. 5

   Add remaining butter to the pan.

6. 6

   Drain mushrooms; add them to the pan with shallots and cook over high heat until liquid evaporates.

7. 7

   When mushrooms and shallots are slightly golden, add the cream and let it boil for 3 minutes, until liquid is reduced by one third.

8. 8

   Then, add scallop to the pan and reheat for 1 minute, flipping it over once.

9. 9

   Place scallop on a hot plate. Pour the sauce over the scallop and serve immediately.

10. 10

    Adapted for one.

11. 11

    Preparation: 15 minutes. Cooking time: 25 minutes.

12. 12

    Adapted for one.

13. 13

    Mix mashed potato, egg, flour and milk thoroughly. Shape into flat caked, about 1/2 inch thick.

14. 14

    Heat oil in skillet; add potato cakes to skillet. Cook until golden brown and thoroughly heated.