- 1 large garlic clove, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried tarragon, crumbled
- 1/2 teaspoon sweet paprika
- Kosher salt and freshly ground pepper
- 1 1/2 pounds thin veal scallops
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1/2 pound white mushrooms, thinly sliced
- 1 scallion, white and tender green parts, finely chopped
- 1/4 cup Scotch whisky
- 3/4 cup chicken stock or canned low-sodium broth
- 2 tablespoons heavy cream
In a small bowl, mix the garlic with the thyme, tarragon, paprika, 1 teaspoon of salt and 1/2 teaspoon of pepper. Rub the mixture all over the veal.
In a large skillet, melt 1 tablespoon of butter in 1 tablespoon of olive oil in the skillet. Add half of the veal and cook over high heat until lightly browned and nearly cooked through, about 1 1/2 minutes per side. Transfer to a large platter. Repeat with the remaining 1 tablespoon of butter, 1 tablespoon of olive oil and veal. Lower the heat if the pan juices start to darken.
Add the mushrooms and scallion to the skillet and cook over high heat, stirring occasionally, until just softened and beginning to brown, about 3 minutes. Carefully add the whisky and ignite with a long match. Cook until the flames subside. Add the stock and cook until reduced by half, scraping up any browned bits from the bottom of the pan, about 5 minutes. Add the cream and simmer just until slightly thickened, 1 to 2 minutes longer; season with salt and pepper. Add the veal, turning to coat. Transfer to the platter and serve.