Veal Scallops with Creamy Mushroom Sauce

• 1/2 cup all purpose flour
• 1 1/4 pounds large veal scallops (each about 1/4 inch thick)
• 5 tablespoons butter
• 8 ounces crimini mushrooms, sliced
• 2 large shallots, finely chopped (about 1/2 cup)
• 3/4 cup dry white wine
• 1 cup whipping cream
• 2 tablespoons chopped fresh parsley

1. Place flour in shallow dish.
2. Sprinkle veal scallops with salt and pepper.
3. Melt 2 tablespoons butter in heavy large skillet over high heat.
4. Coat veal in flour, shaking off excess.
5. Working in batches, add veal to skillet and saute until beginning to brown, about 1 minute per side.
6. Transfer to plate.
7. Tent with foil to keep warm.
8. Melt remaining 3 tablespoons butter in same skillet over medium-high heat.
9. Add mushrooms and shallots and saute until mushrooms are brown and tender, about 7 minutes.
10. Add wine; simmer until liquid is reduced to 1/4 cup.
11. Add cream; simmer until reduced to sauce consistency, about 3 minutes.
12. Season sauce with salt and pepper.
13. Return veal to skillet; simmer until just heated through, about 1 minute.
14. Transfer veal to plates, spooning sauce over.
15. Sprinkle with parsley; serve.

flour, veal scallops, butter, crimini mushrooms, shallots, white wine, whipping cream, parsley

Taken from www.epicurious.com/recipes/food/views/veal-scallops-with-creamy-mushroom-sauce-105553 (may not work)