Veal Scallops in Mustard-Cream Sauce

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Well, actually it's pork tenderloin medallions because that's what I had on hand.

This is a recipe from my much loved The Silver Palate Cookbook. 


And it was wonderful served over spaghetti with squash. 

So gather together the veal or pork

with some butter, vegetable oil, I used avocado oil, scallions, dry white wine, mustard, heavy cream, and tomatoes for a garnish. 


Give the scallions a quick sauté in the butter and oil. In the same pan cook, the meat then remove it to a plate and keep warm. 



After the wine is added and reduced, whisk in the mustard and cream. 


I added the pork medallions to the sauce and let them hang out together while I cooked the spaghetti and the squash. 

I can't help but think this sauce would be great on so many things, like the salmon I'll be making tonight. Yeah!

Veal Scallops in Mustard-Cream Sauce


  • 4 tablespoons (½ stick) unsalted butter
    2 tablespoons vegetable oil
    scallions (green onions), well rinsed and chopped
    1½ pounds veal scallops (8 very large scallops, or 10 to 12 smaller scallops), pounded flat
    Salt and freshly ground black pepper, to taste
    ⅓ cup dry white wine
    ⅓ cup mustard (avoid “ballpark”-type mustards)
    ½ cup Cème Fraîche or heavy cream
    1 large firm ripe tomato, peeled, seeded, and chopped, for garnish


  1. Heat the butter and oil together in a large skillet over low heat. Add the scallions and cook for 5 minutes without browning.

    Raise the heat, add the veal, and season with salt and pepper. Cook the veal for 1 minute per side; do not overcook, and do not worry if it does not actually brown. Remove the veal from the skillet and keep warm.

    Add the wine to the skillet and bring it to a boil. Cook until the mixture is reduced to a few syrupy spoonfuls. Whisk in the mustard and the crème fraîche or heavy cream and boil for 2 minutes. Taste the sauce and correct the seasoning.

    Arrange the veal on a serving platter or on individual plates and spoon the sauce over them. Sprinkle with the chopped tomato and serve immediately.

    The Silver Palate Cookbook

And that's that!

Grilled Whole Fish continued

The fish I grilled yielded two more meals, well actually three if you want to count the fish cakes that were pilfered by someone from the refrigerator. 

The next day I made a killer green chili tartar sauce for the fish.

Equal amounts of mayonnaise and sour cream, half a small shallot, diced, half a Persian cucumber, diced, 2 tablespoons of diced green chilis, or to taste, a pinch of salt and a few grindings of fresh black pepper. (yep, the sour cream missed the photoshoot)


Taste and adjust for seasonings. If you can make it a bit ahead of time, let it sit in the fridge for a while then adjust the seasonings later. 

That teamed up with some nice flaky fish and crips greens made for a great lunch. doesn't end there.

Leftover fish just screams fish cakes to me. 

Of course, the fish cake was served with the green chili tartar sauce. 
Use your favorite recipe but all I did was dice up some celery and a bit of onion, crunched up saltines and gradually added a beaten egg to bind it all together. I cooked them off in a skillet using a mixture of a little butter and olive oil. 

I think I got my money's worth out of that fish. 

And that's that!