Veal Scallops, With Chanterelles

• 4 large veal scallops (about 1 pound total weight)
• Flour for dredging
• 2 tablespoons unsalted butter
• 1 clove garlic, minced
• 1/2 pound chanterelles
• 3 tablespoons creme fraiche
• 2 tablespoons fresh tarragon (if available)

1. Pat the veal scallops dry with paper towels.
2. Dredge lightly with flour and set aside.
3. Melt one tablespoon of the butter in a large frying pan and gently fry the garlic for one minute.
4. Add the veal (in two batches if necessary) and brown very lightly on each side.
5. (The veal must not overcook - it should be pink in the middle.)
6. Remove and keep warm.
7. Briskly rinse the chanterelles under cold running water, making sure you remove all the grit.
8. Slice any large ones.
9. Add the chanterelles to the pan with remaining tablespoon of butter and cook for five minutes.
10. Add the creme fraiche and tarragon.
11. Season with salt and pepper.
12. Cook another five minutes.
13. Return the scallops to the pan, heat through, correct seasoning and serve.

veal scallops, flour, unsalted butter, clove garlic, chanterelles, creme fraiche, fresh tarragon

Taken from cooking.nytimes.com/recipes/799 (may not work)