Veal Scallops With Roquefort
Tender veal scallops are quickly cooked to perfection, then enriched with a rich Roquefort cream sauce. The combination of delicate meat and bold blue cheese creates a luxurious dish perfect for special occasions or elegant dinners that impress with its creamy, savory flavors.
Ingredients
Instructions
- Heat oil and butter in a skillet over medium-high heat.
- Dredge veal scallops in flour, then sprinkle with salt and pepper.
- Cook the veal scallops for 2 minutes on each side until browned and cooked through.
- Remove from skillet and keep warm.
- Add heavy cream and Roquefort to the skillet, stirring until the cheese melts and the sauce thickens.
- Serve the veal scallops topped with the Roquefort cream sauce.
Tips & Substitutions
To enhance the flavor, consider marinating the veal in a bit of olive oil, garlic, and herbs for an hour before cooking. For a lighter version, substitute half the heavy cream with low-fat yogurt, which still provides creaminess with fewer calories. If Roquefort is unavailable, any blue cheese can work as a substitute, though the flavor may vary.
Serving Suggestions
Serve the veal scallops over a bed of creamy mashed potatoes or alongside sautéed greens for a complete meal. A light salad with vinaigrette can balance the richness of the dish. This recipe pairs beautifully with Grits Angela (Makes 6 Servings) for a comforting Southern twist.
Storage & Reheating
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm the scallops in a skillet over low heat to prevent them from becoming tough. You can add a splash of cream to the sauce to refresh its consistency while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Scallops With Roquefort contains roughly 2532 calories, with 8g protein, 48g carbohydrates, and 260g fat. It is an excellent source of vitamin C (28% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 495mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of veal?
Yes, chicken or pork can be substituted for veal in this recipe. Adjust the cooking time as necessary, as these meats cook differently. Chicken breast cutlets can be a great alternative, offering a similar texture.
How can I make this dish gluten-free?
To make this recipe gluten-free, substitute the flour with a gluten-free flour blend or cornstarch for dredging the veal. Ensure that the Roquefort cheese is also gluten-free, as some cheeses may contain additives.
What wine pairs well with veal scallops?
A nice white wine, such as a Chardonnay or a dry Riesling, complements the richness of the Roquefort cream sauce beautifully. If you prefer red, a light-bodied Pinot Noir can also work well without overpowering the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).