Creamy mushroom, walnuts & lemon veal scallops

Creamy mushroom, walnuts & lemon veal scallops
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  • Serves4
  • Prep time10 mins
  • Cook time15 mins
  • Timeout5¬†mins
  • FreezingFreezes well


  • 1 tablespoon of vegetable oil
  • 300 g of veal scallops
    Replacement options

    of porc chops

  • 3 – 4 shallots, minced
  • 1 garlic clove, chopped
  • 3/4 cup of dehydrated mushrooms, chopped, rehydrated and strained
  • 1/2 cup of veal stock
  • 1/2 cup of 35% cream
  • A drizzle of lemon juice
  • 1/4 cup of roasted hazelnuts, roughly chopped
  • A bunch of fresh parsley, chopped
  • Lemon zest, as preferred


  1. Heat the vegetable oil over high heat in a pan, then sear the scallops for a minute on each side until golden. Remove from the pan and set aside.
  2. Deglaze the pan with two tablespoons of water, reduce heat then add the shallots and garlic. Cook over medium heat for 5 to 6 minutes.
  3. Add the mushrooms and veal stock then keep cooking for another 2-3 minutes until the liquid goes down halfway. Add the cream and lemon juice and simmer for another 2-3 minutes. Sprinkle the hazelnuts, parsley and lemon zest then warm the scallops in the sauce.
  4. Serve on long pasta or atop a bowl of rice.
Recipe published on August 19, 2018