My veal scallops were huge, in fact I have never bought scallops of veal this big before, I made one per person. I have made this before with small veal scallops and I made three per person, I used about 1-2 teaspoons of stuffing for each slice and made them as little bundles, so either way will work fine. You will see from the photograph just how large it was I was able to cut each veal scallop into four pieces. Maybe where you are in the world this will not seem strange to you, this may be standard size, but where I am I usually get small scallops of veal, not that I am complaining it was delicious and took me half the time because I wasn’t rolling up 12 little rolls, just 4 huge ones.Ingredients
4 Large veal scallops or 12 small, which is how I usually make it (3 per person.)
Olive oil
2 Shallots, finely chopped
3 Cloves garlic, crushed
30-40g Butter
250g Mushrooms, 1 Cup finely chopped mushrooms for the stuffing (Save the remaining mushrooms for the sauce.)
2 Teaspoons rosemary, finely chopped
1 Tablespoon thyme leaves
4 Sage leaves, finely chopped
3 Bacon rashers, chopped
1/2 Cup herbed stuffing mix (I use paxo sage and onion.)
100ml Hot water
knob of butter (extra)
1/2 Teaspoon vegetable stock
130g Veal mince
1 Large egg, lightly beaten
2-3 Tablespoons Parmesan cheese
8-16 Slices prosciutto (8 if slices are thick, 2 per scallop, 16 if thin, 4 per scallop. If using small veal scallops I do 3 scallop rolls per person so 12 slices prosciutto 1 per roll.)
Sauce
10-12 mushrooms, sliced thinly (the remainder of mushrooms from the 250g.)
1-2 Tablespoons olive oil
1/2 Cup dry white wine
1/2 Cup water
1 Teaspoon chicken stock granules
50ml Thick double cream
50ml Light cream
Pepper to taste
3 Tablespoons chicken instant gravy granules (I use bisto brand.)
Carrot Rosti
1/2 Cup sour cream (light is fine)
1 1/2 Teaspoons cumin
1 Tablespoon dill, finely chopped
5 Medium carrot, coarsely grated (about 600g in weight)
2 Eggs, lightly beaten (you may only need 1, mine were of a small weight.)
1 Egg white, lightly beaten
1/3 Cup plain flour, 50g
Method
1. Add a little olive oil to a pan, add shallots and garlic, cook until onion softens. Add butter and melt, add mushrooms, cook and stir until liquid has evaporated.
2. Meanwhile in a small pan cook chopped bacon, until browned.
3. Add herbs and bacon to mushroom mix and stir to combine, remove from heat.
4. 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. Add this liquid to the stuffing, mix to combine, finally add this to the mushroom mix.
5. Add the veal mince to the pan and stir to combine, add the egg and Parmesan cheese, again stir to combine.
6. Season veal scallops with salt and pepper, spread stuffing over veal, leaving just a small border around the edge. Roll scallop up and wrap prosciutto slices around the veal to secure. If you have any stuffing left over I just cook that separate.
7. Heat a small amount of oil in a pan add rolls to brown both sides. Transfer to a lightly oiled ovenproof dish, drizzle a little oil over veal rolls and bake at 180ºC 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
1. 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.
2. 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
1. Combine sour cream, cumin and dill in a small bowl, refrigerate until needed.
2. Combine carrot, egg, egg white and flour in a large bowl, Cook serving spoon size rosti’s in an oiled pan until browned on both sides and cooked through. 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.
3. Serve with sour cream mixture.
To 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. Place some salad greens on plate top with carrot rosti’s and dollop with sour cream mix.
All photo’s taken by me unless otherwise stated.
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