A few years ago on a Friday at lunchtime, I was trying to find something to cook for dinner. While I was passing in front of an LCBO I came up with an idea of cooking something with Port. I still did not know what.. . That afternoon, I came up with the idea to use veal scallops.
This recipe is so easy to do that I have cooked it when we were camping. When you think about it, there is no reason why we cannot do it while cooking outside on a small gas stove!
Ingredients:
- 4 nice veal scallops
- 200 ml Port wine
- 10 Shiitake mushrooms, chopped
- 2 garlic cloves, chopped
- 30 ml butter
- 25 ml flour
- 250 ml beef soup base
- Salt and pepper to taste
Method:
- Marinate the veal, mushrooms and garlic in the Port wine for about 2 hours
- Drain (keep liquid) and pat the veal scallops dry
- Melt butter in a large frying pan and sauté scallops for a minute on each side
- Remove scallops from the pan and keep warm by covering with aluminium paper
- Drain and keep the wine
- Add the mushrooms and garlic to the hot frying pan
- Sauté for about 4 to 5 minutes
- Add flour to the pan and mix well
- Sauté for another 3 minutes, stirring often
- Add wine and soup base to the pan and stir with a whisk
- Bring to a boil while stirring, and let simmer for 5 to 10 minutes, until the desired thickness is reached, continue to stir periodically
- Add the scallops to the sauce and serve
