Veal Scallops with Wild Mushroom, Mustard, and Tarragon Sauce

• 1 1/4 pounds veal scallops, about 1/8 inch thick
• 4 tablespoons (1/2 stick) butter
• 1/4 cup chopped shallots
• 8 ounces assorted wild mushrooms (such as oyster and stemmed shiitake), sliced or quartered
• 2 tablespoons chopped fresh tarragon
• 1/2 cup dry white wine
• 1 cup heavy cream
• 2 tablespoons coarse-grained Dijon mustard

1. Sprinkle veal on both sides with salt and pepper.
2. Melt 1 tablespoon butter in large skillet over medium-high heat.
3. Cook veal until golden, about 20 seconds per side.
4. Transfer to plate.
5. Melt 3 tablespoons butter in same skillet.
6. Add shallots; saute 30 seconds.
7. Add mushrooms; saute until brown, about 3 minutes.
8. Stir in tarragon.
9. Add wine; cook over high heat until almost all liquid evaporates, stirring to scrape up browned bits, about 2 minutes.
10. Add cream; boil until reduced by 1/4, about 1 minute.
11. Stir in mustard.
12. Using tongs, return veal to pan; simmer until heated through.
13. Divide veal and sauce among 6 plates and serve.

veal scallops, butter, shallots, mushrooms, tarragon, white wine, heavy cream, coarsegrained dijon

Taken from www.epicurious.com/recipes/food/views/veal-scallops-with-wild-mushroom-mustard-and-tarragon-sauce-108819 (may not work)