SAUTEED VEAL SCALLOPS WITH CREAM AND TARRAGON (for six)
12 veal scallops, each 2 to 3 ounces and 3/8 inch thick, trimmed of any fat and gristle and pounded between sheets of plastic wrap to a thickness of ¼ inch
¼ cup clarified butter
salt and freshly ground black pepper
For the deglazing sauce:
2 tablespoons minced shallots or scallions
1 cup dry white wine or French vermouth (if you were making steaks, this could be red wine)
¼ cup chicken stock (beef stock for steak, optional)
½ teaspoon dried tarragon or a few fresh tarragon leaves
1 cup heavy cream
drops of lemon juice if needed
2 tablespoons fresh tarragon or fresh parsley for garnish
1.Dry the scallops in paper towels. Set a heavy 12 inch frying pan over high heat and film with 1/16 inch clarified butter. When they are very hot but not smoking, rapidly lay in half the scallops – they should fit comfortably in one layer. Saute 1 minute on each side. Remove them to a platter, season rapidly with salt and pepper and cover to keep warm. Add more butter to the pan as needed, saute the remaining scallops, and arrange them also on the platter.
2. After removing the scallops from the pan, pour out most of the saute fat, leaving a good teaspoon for flavor. Turn the minced shallots or scallions into the pan and stir over moderate heat for a moment. Then pour in the wine and optional stock and scrape about to loosen coagulated saute juice. Add dried tarragon or fresh tarragon leaves and boil down over high heat for a minute or so, until the liquid is almost syrupy. Pour in the cream, return the veal scallops to the pan along with any juices accumulated on the platter, and simmer for a moment until well heated through. Taste carefully for seasoning, adding drops of lemon juice, if needed. Garnish with fresh tarragon leaves or parsley.
from Julia Child, The Way to Cook