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Veal Scallops with Mushrooms and Cream

December 15, 2010

When I first received Julia Child’s book “Mastering the Art of French Cooking” this was the first recipe I tried.  It was a hard decision as I wanted to try so many immediately.  That was a very long time ago and I still make this recipe with great anticipation of the meal each time.  Simple ingredients, easy to read instructions and a delicious outcome every time.

Veal Scallops with Mushrooms and Cream


  • 12 Veal Scallops (approx. 1 1/2 lbs.)
  • 3 T. Butter
  • 1 T. Oil (more if necessary
  • 3 T. Shallots (minced) (or Green Onions)
  • 1/2 C. Dry White Wine (or 1/3 C. Dry White Vermouth or Madeira
  • 2/3 C. Brown Stock or Canned Beef Bouillon
  • 1 1/2 C. Whipping Cream
  • 1/2 T. Arrowroot (or Corn Starch blended with 1 T. Water)
  • Salt
  • Freshly Ground Pepper
  • 1/2 lb. Fresh Mushrooms (sliced)
  • 2 T. Butter
  • 1 T. Oil
  • Fresh Parsley Sprigs


  1. Dry the scallops thorough on paper towels
  2. Place butter and oil in a skillet over moderately high heat
  3. When the butter foams arrange 3 or 4 piece of veal in the skillet (do not crowd)
  4. Saute on side for 4-5 minutes, regulate heat so fat is very hot, but not burning
  5. Turn and saute on other side for 4-5 minutes (scallops will be lightly browned and cooked to the point when the juices have turned from rose to yellow
  6. Remove the scallops to a dish and continue in the same manner, adding more butter and oil as needed
  7. Pour all but 2 T. of fat out of skillet (if burned, discard and add 2 T. butter)
  8. Stir in the shallots or onions and cook slowly for 1 minute
  9. Pour the win and stork into the skillet and scrape up all the coagulated cooking juices with a wooden spoon
  10. Boil rapidly until liquid has reduced (about 1/4 C.)
  11. Pour in the cream and starch mixture into the skillet and boil for several minutes until cream has reduced and thickened slightly
  12. Remove from heat and season with salt and pepper
  13. In a separate skillet saute the mushrooms in very hot butter and oil for 4-5 minutes to brown them lightly
  14. Season with salt and pepper to taste and scrape them into the cream sauce; simmer for 1 minute
  15. Remove from heat and correct seasoning
  16. Sprinkle salt and pepper over the sautéed scallops and arrange in skilled, basting with the cream and mushroom (may be done ahead to this point; set skillet aside partially covered)
  17. Several minutes before serving, cover the skillet and bring almost to the simmer for 4-5 minutes to warm the veal thoroughly but not to overcook
  18. Arrange the scallops on a hot platter; spoon the cream and mushrooms over them
  19. If desired, serve with rice or noodles
  20. Garnish with fresh parsley

(Serves 6)

Recipe from “Mastering the Art of French Cooking” by Julia Child, Louisette Bertholle and Simone Beck (Volume One, 1973)

4 Comments leave one →
  1. December 15, 2010 20:14

    Wow, they don’t look that hard to make and they look pretty fabulous too!

    • December 15, 2010 20:42

      This is one of the best meals ever and you are right/so easy/a little extra cash on the veal but so worth it sometimes. Enjoy and thanks for visiting. Hope all your cooking is going well.

  2. December 15, 2010 18:00

    You had me on Veal and scallops lol. Nice post.

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