Sauteed Venison Scallops in Cream Sauce
Serves 4 generously
- 8 venison scallops, cut 1/2 inch thick and pounded 1/4 inch thick (1
& 1/2 to 2 pounds of meat)
- Salt and pepper
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons finely chopped shallots
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- Few drops lemon juice
- Fresh parsley sprigs and thin slices of lemon
- Season the scallops with salt and pepper. Dip them in flour and shake
off the excess. In a 10 inch skillet, melt the butter and oil over
moderate hat. Brown the scallops for 3 minutes on each side and then
remove to a dish. Pour off most of the oil, except for a thin film. Stir
in the shallots and cook for one minute, or less. Pour in the wine and
bring to a boil, scraping up any brown bits from the bottom of the
skillet. Boil for 2 or 3 minutes until the wine has reduced by half.
Reduce the heat, add the cream and simmer, stirring constantly, for 3 to
5 minutes, or until the sauce thickens. Taste and season with a few drops
of lemon juice, salt and pepper. Return the scallops to the pan, basting
with the sauce, and cook just long enough to heat the scallops through.
- To serve, plate the scallops down the center of a heated platter.
Surround with parsley sprigs and lemon slices. Pour the sauce over the
scallops and serve.