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Ingredientes
- 2 pound veal escallops
- Salt & pepper
- Paprika
- Flour
- 6 tbsp. butter
- 3 shallots, finely minced
- 1/2 pound mushrooms, thinly sliced
- 2/3 c. white wine
- 1 tbsp. minced parsley
- 1 teaspoon minced tarragon
- 1 tbsp. butter
Direcciones
- Season escallops with salt, pepper, paprika and rub with flour. Saute/fry quickly in the butter and place on a hot platter and keep hot. Add in shallots to pan and cook about 2 min. Add in mushrooms and cook 3 min. Add in 1/3 c. wine and cook till reduced by half. Add in parsley, tarragon and remaining wine. Bring to boil, swirl in butter. Pour sauce over veal. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 2 servings | |
| Calories 447 | |
| Calories from Fat 358 | 80% |
| Total Fat 40.72g | 51% |
| Saturated Fat 25.58g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 297mg | 12% |
| Potassium 459mg | 13% |
| Total Carbs 6.04g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.48g | 2% |
| Protein 4.0g | 6% |
