Stuffed Veal Scallops With a Mushroom Sauce and Carrot Rosti

Name: Stuffed Veal Scallops With a Mushroom Sauce and Carrot Rosti
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 3 slices bacon, rashers chopped; 4 servings butter (extra); 30 grams butter; 5 mediums carrots, coarsely grated (about 600g in weight); 1 teaspoon instant chicken bouillon granules; 2 teaspoons cumin; 1 Tbsp dill, finely chopped; 50 milliliters thick double cream; 118 milliliters dry white wine; 1 large egg, lightly beaten; 1 egg white, lightly beaten; 2 smalls eggs, lightly beaten (you may only need 1, mine were of a small weight.); 2 teaspoons fresh rosemary, finely chopped; 4 fresh sage leaves, finely chopped; 3 garlic cloves, crushed; 50 milliliters light cream; 10 mushrooms, sliced thinly (the remainder of mushrooms from the 250g.); 250 grams mushrooms, 1 cup finely chopped mushrooms for the stuffing (save the remaining mushrooms for the sauce.); 1 Tbsp olive oil; 4 servings olive oil; 2 Tbsps parmesan cheese; 4 servings pepper; 79 milliliters plain flour, 50g; 8 slices prosciutto (8 if slices are thick, 2 per scallop, 16 if thin, 4 per scallop. If using small veal scallops I do 3); 2 shallots, finely chopped; 118 milliliters sour cream (light is fine); 118 milliliters herb stuffing mix (I use paxo sage and onion.); 1 Tbsp thyme leaves; 4 larges veal scallops or 12 small veal scallops; 130 grams veal mince

Stuffed Veal Scallops With a Mushroom Sauce and Carrot Rosti might be just the main course you are searching for. One serving contains 844 calories, 26g of protein, and 62g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have rosemary, flour, butter, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Add a little olive oil to a pan, add shallots and garlic, cook until onion softens.

Ingredients you will need

Olive Oil

Shallot

Garlic

Onion

Equipment you will use

Frying Pan

Add butter and melt, add mushrooms, cook and stir until liquid has evaporated.Meanwhile in a small pan cook chopped bacon, until browned.

Ingredients you will need

Mushrooms

Butter

Bacon

Equipment you will use

Frying Pan

Add herbs and bacon to mushroom mix and stir to combine, remove from heat.Boil some water, add a knob of butter and veg stock to a measuring jug, pour 100ml of hot water into jug, stir until butter has melted and stock has dissolved.

Ingredients you will need

Mixed Mushrooms

Butter

Bacon

Herbs

Stock

Water

Equipment you will use

Measuring Cup

Add this liquid to the stuffing, mix to combine, finally add this to the mushroom mix.

Ingredients you will need

Mixed Mushrooms

Stuffing

Add the veal mince to the pan and stir to combine, add the egg and Parmesan cheese, again stir to combine.Season veal scallops with salt and pepper, spread stuffing over veal, leaving just a small border around the edge.

Ingredients you will need

Parmesan

Salt And Pepper

Scallops

Stuffing

Spread

Ground Meat

Veal

Egg

Equipment you will use

Frying Pan

Roll scallop up and wrap prosciutto slices around the veal to secure. If you have any stuffing left over I just cook that separate.

Ingredients you will need

Prosciutto

Stuffing

Scallops

Roll

Veal

Wrap

Heat a small amount of oil in a pan add rolls to brown both sides.

Ingredients you will need

Roll

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a lightly oiled ovenproof dish, drizzle a little oil over veal rolls and bake at 180C for 30-40min's or until done. Check regularly towards the end of cooking as you do not want to over cook and toughen it up.Sauce.While pork is cooking make the sauce, add the oil to a pan along with the sliced mushrooms. Cook until mushrooms are browned and soft, add wine and water, simmer a few minutes to reduce slightly.

Ingredients you will need

Mushrooms

Roll

Sauce

Water

Pork

Veal

Wine

Cooking Oil

Equipment you will use

Oven

Frying Pan

Add chicken stock and stir to dissolve, add thick double cream first and stir until it well combined, add light cream, season with pepper, finally add gravy granules and stir to thicken, serve over veal.Carrot Rosti.

Ingredients you will need

Chicken Stock

Double Cream

Light Cream

Carrot

Pepper

Gravy

Veal

Combine sour cream, cumin and dill in a small bowl, refrigerate until needed.

Ingredients you will need

Sour Cream

Cumin

Dill

Equipment you will use

Bowl

Combine carrot, egg, egg white and flour in a large bowl, Cook serving spoon size rosties in an oiled pan until browned on both sides and cooked through.

Ingredients you will need

Egg Whites

Carrot

All Purpose Flour

Egg

Equipment you will use

Bowl

Frying Pan

Drain on absorbent paper.Note:I say serving spoon size as you want it bigger than a tablespoon, they should be large in diameter but quite flat, you will get the idea from the picture.

Serve with sour cream mixture.To

Ingredients you will need

Sour Cream

Serve: Either arrange little rolls on a plate and pour sauce over or slice into thin slices if you have used larger scallops like me and again pour sauce over.

Ingredients you will need

Scallops

Roll

Sauce

Place some salad greens on plate top with carrot rosties and dollop with sour cream mix.

Ingredients you will need

Greens