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Veal & Scallops with Lemon Sauce

Prep Time:
20 mins.
Cook Time:
7 mins.


  • 4 veal tenderloin medallions, about 2 3/4 oz. each and 1” thick
  • Salt and pepper to taste
  • 12 medium scallops (size 20/30)
  • 2 tablespoons butter
Lemon Sauce
  • 3 tablespoons cold butter, diced
  • 1/4 cup shallots, chopped
  • 2 teaspoons garlic, chopped
  • 1/3 cup white wine
  • 2 tablespoons fresh lemon juice
  • 1/2 cup 15% whipping cream



  1. In a saucepan, melt 1 tablespoon of butter for the sauce on medium. Cook the shallots and garlic for 1 minute.
  2. Add the white wine and lemon juice. Bring to a boil, and then simmer until the liquid is reduced by half. 
  3. Add the cream and bring to a boil. 
  4. Gradually, add 2 tablespoons cold butter and whisk until melted. Add salt and pepper. Keep warm without boiling. 
  5. Salt and pepper the veal medallions and the scallops. 
  6. In a large frying pan, melt 1 tablespoon of butter on medium. Cook the medallions for 2 to 3 minutes on each side for slightly pink meat. Transfer to a plate and cover loosely with aluminum foil. 
  7. In the same frying pan, melt 1 tablespoon butter on medium. Cook the scallops for 1 to 2 minutes on each side. 
  8. Divide the medallions on the plates. Garnish with lemon sauce and scallops. 

Source: veauduquebec.com