Veal Scallops in Creamy Paprika Onion Sauce
This elegant veal dish is surprisingly quick to prepare, offering a beautiful presentation and rich flavour. The veal scallops are pan-fried and then nestled in a creamy sauce made with softened onions and paprika. Using regular paprika provides a wonderfully warm and pleasing taste. If your veal scallops are on the thicker side, you can gently pound them thinner before cooking to ensure even and quick cooking. This recipe serves two and is ready in about 25 minutes.
Ingredients
- 2 large veal scallops (but preferably not too thick)
- 1/4 cup flour
- salt and pepper, to taste
- 3 tablespoons olive oil
- 1 tablespoon paprika
- 3 onions, sliced in rings
- 1/2 cup sour cream
Method
- Slice each scallop in half, which aids cooking and improves presentation.
- Warm 2 TBS of the olive oil in a large, ideally non-stick, frying pan.
- Stir the paprika into the oil until it is fully blended.
- Place the sliced onion rings in the pan and cook them until they are fully softened.
- Season the veal scallops with salt and pepper while the onions cook.
- Coat the seasoned scallops thoroughly in the flour on all sides.
- Once softened, push the onions to the perimeter of the frying pan.
- Pour the remaining 1 TBS of oil into the pan and, once hot, arrange the veal scallops in the centre.
- Cook the scallops for about three minutes on each side until nicely browned.
- Shift the browned scallops to the pan's edge and return the onions to the centre.
- Mix the sour cream into the onions until fully combined, then place the scallops into the sauce, turning them once to coat both sides.
- Cover the pan and continue cooking for about 5 minutes until the sauce is bubbly and the veal is tender.
- Transfer the veal to plates, give the onion sauce a final stir, and spoon it over the scallops.
Nutrition (per serving)
Sodium37300 mg
Recipe details
CategoryVeal
AuthorFlemishMinx
