Veal Scallops with Gorgonzola sauce served with angel hair pasta is Wee Bears....I cry Uncle dinner! If I'm in the dog house, I serve this and I'm out and running again!! It combines three of his favorites, veal, pasta and Gorgonzola. This not only a good choice now, but an excellent choice during the Winter. If you don't care for veal, try it with pork cutlets, beef steak or even a thick slice of egg plant sauteed.....mmmmmm!
Veal is quick to cook, so this is a good recipe for a quick mid week dinner or a elegant weekend dinner party. Everything can be done in less than 45 minutes.
Veal Scallop's with Gorgonzola Sauce
2 T. unsalted butter
1 1/2 lb. veal scallops
1 1/2 T brandy
1 can beef stock (I use Swanson's, low salt)
1 can chicken stock (Swanson's, low salt)
2 c. heavy cream
2 c. crumbled blue cheese
Optional garnish Fresh Italian parsley
|Note to cook: wine is for you while preparing this delicious dish! Available at Wineontheway.com. Just go to the website by clicking on the icon on the top right of my blog.|
Use a meat tenderizer, flat side to pound the scallops lightly, between plastic wrap. I like them super thin.
Melt the butter in a heavy large skillet over high heat. Work in batches, add veal to skillet and saute until just golden brown, about 2 minutes per side.
Put your big pasta pot on high filled with water, for the pasta.
|Wee Bear calls me the "Sauce Queen" hahaha! My flat whisk is key to my sauce's and one of my favorite kitchen tools.|
Add the two stock's and boil until it is reduced to a generous cup..........now we have our liquid gold!!
Simmer until thickened to sauce consistency. About 8 minutes.
Spoon the sauce over the veal and the pasta. Garnish with fresh Italian parsley. Your husband/wife, will think you're a ROCK STAR! This is a fabulous dinner!