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Stuffed Veal Scallops With Mushroom Sauce and Carrot Rosti

There’s a certain magic that happens when tender veal meets earthy mushrooms and a creamy sauce. I remember the first time I tasted a similar dish, prepared by my grandmother. It was at her small countryside cottage, the air thick with the scent of woodsmoke and simmering broth. The delicate veal, perfectly complemented by the rich mushroom sauce, was a revelation. This recipe aims to capture that same comforting elegance, adding a touch of rustic charm with the vibrant carrot rosti.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Dietary Type: Not Gluten-Free

Ingredients

4 large veal scallops or 12 small veal scallops
Olive oil
2 shallots, finely chopped
3 garlic cloves, crushed
30-40 g butter
250 g mushrooms, 1 cup finely chopped mushrooms for the stuffing (save the remaining mushrooms for the sauce)
2 teaspoons fresh rosemary, finely chopped
1 tablespoon thyme leaves
4 fresh sage leaves, finely chopped
3 slices bacon, rashers chopped
½ cup herb stuffing mix (I use Paxo Sage and Onion)
100 ml hot water
Butter (extra)
½ teaspoon vegetable stock
130 g veal mince
1 large egg, lightly beaten
2-3 tablespoons Parmesan cheese
8-16 slices prosciutto (8 if slices are thick, 2 per scallop, 16 if thin, 4 per scallop. If using small veal scallops I do 3)

Sauce:

10-12 mushrooms, sliced thinly (the remainder of mushrooms from the 250g)
1-2 tablespoons olive oil
½ cup dry white wine
½ cup water
1 teaspoon instant chicken bouillon granules
50 ml thick double cream
50 ml light cream
Pepper
3 tablespoons Bisto, chicken instant gravy granules (I use Bisto brand)

Carrot Rosti:

½ cup sour cream (light is fine)
1 ½ teaspoons cumin
1 tablespoon dill, finely chopped
5 medium carrots, coarsely grated (about 600g in weight)
2 eggs, lightly beaten (you may only need 1, mine were of a small weight)
1 egg white, lightly beaten
⅓ cup plain flour, 50g

Equipment Needed

Frying pan
Small saucepan
Measuring jug
Ovenproof dish
Mixing bowls
Vegetable grater

Instructions

Prepare the Mushroom Base: Add a little olive oil to a frying pan over medium heat. Add the finely chopped shallots and crushed garlic, and cook until the shallots soften, about 3-5 minutes. Add the butter and melt it into the shallot mixture. Now, add the 1 cup of finely chopped mushrooms (reserved from the 250g), and cook, stirring frequently, until the liquid from the mushrooms has evaporated and they are lightly browned. This step is crucial for concentrating the mushroom flavor.
Cook the Bacon: Meanwhile, in a separate small saucepan, cook the chopped bacon until browned and crispy. Remove from the heat and set aside.
Combine Aromatics: Add the finely chopped fresh rosemary, thyme leaves, and fresh sage leaves to the cooked mushroom mixture. Stir to combine, ensuring the herbs are evenly distributed. Remove the pan from the heat.
Prepare the Stuffing Liquid: Boil some water. In a measuring jug, add a knob of butter and the vegetable stock. Pour 100ml of the hot water into the jug. Stir until the butter has melted and the stock has dissolved completely.
Create the Stuffing: Add the prepared stock liquid to the herb stuffing mix in a bowl. Mix well to combine. Once the stuffing mix has absorbed the liquid, add it to the mushroom mixture in the frying pan. Stir everything together thoroughly.
Incorporate the Veal Mince: Add the veal mince to the pan with the mushroom and stuffing mixture. Stir to combine well, breaking up any large clumps of mince.
Add Egg and Parmesan: Add the lightly beaten egg and Parmesan cheese to the veal mince mixture. Again, stir to combine until everything is evenly distributed and the mixture begins to bind together.
Assemble the Veal Scallops: Season the veal scallops with salt and pepper. Spread the stuffing mixture evenly over each veal scallop, leaving a small border around the edge.
Roll and Wrap: Roll each scallop up tightly, starting from one end. Wrap prosciutto slices around the rolled veal to secure the stuffing. Use 2 slices per large scallop if the slices are thick, or 4 slices if they are thin. If you are using small veal scallops, use 3 slices of prosciutto per scallop. If you have any stuffing left over, you can cook it separately in a small ovenproof dish.
Sear the Veal Rolls: Heat a small amount of olive oil in the frying pan over medium-high heat. Add the veal rolls and brown them on all sides, ensuring they get a nice color.
Bake the Veal: Transfer the browned veal rolls to a lightly oiled ovenproof dish. Drizzle a little olive oil over the rolls. Bake in a preheated oven at 180ºC (350ºF) for 30-40 minutes, or until the veal is cooked through and the prosciutto is crispy. Check the veal regularly towards the end of the cooking time to prevent overcooking and toughening. Internal temperature should reach 160F.
Prepare the Mushroom Sauce: While the veal is baking, prepare the sauce. Add 1-2 tablespoons of olive oil to a pan along with the thinly sliced mushrooms (the remainder of the 250g). Cook until the mushrooms are browned and soft.
Deglaze and Simmer: Add the dry white wine and water to the pan with the mushrooms. Simmer for a few minutes to reduce the liquid slightly, intensifying the flavor.
Add Stock and Cream: Add the instant chicken bouillon granules and stir to dissolve. Add the thick double cream first, and stir until it is well combined. Then, add the light cream. Season with pepper to taste.
Thicken the Sauce: Finally, add the chicken gravy granules (Bisto brand) and stir to thicken the sauce to your desired consistency.
Make the Carrot Rosti: Combine the sour cream, cumin, and dill in a small bowl. Mix well and refrigerate until needed.
Prepare the Rosti Mixture: In a large bowl, combine the coarsely grated carrots, lightly beaten eggs (you may only need 1 if your eggs are small), lightly beaten egg white, and plain flour. Mix until just combined; do not overmix.
Cook the Rosti: Heat a little oil in a pan over medium heat. Cook serving spoon-sized rosties in the oiled pan until browned on both sides and cooked through. These should be larger than tablespoons, quite flat, and have a good diameter. Drain the cooked rosties on absorbent paper to remove any excess oil.
Serve: Either arrange the little veal rolls on a plate and pour the mushroom sauce over them, or slice the larger scallops into thin slices and pour the sauce over. Place some salad greens on the plate, top with the carrot rosties, and dollop with the sour cream mixture.

Expert Tips & Tricks

For an even richer flavor, consider using a mix of wild mushrooms in the stuffing and sauce.
If the stuffing feels too wet, add a tablespoon of breadcrumbs to absorb excess moisture.
To prevent the veal from drying out during baking, you can tent the dish with foil for the first half of the cooking time.
The carrot rosti can be made ahead of time and reheated in the oven for a crispier texture.
Don’t overcrowd the pan when browning the veal, as this will lower the pan temperature and prevent proper searing.

Serving & Storage Suggestions

Serve the stuffed veal scallops immediately after cooking for the best flavor and texture. The vibrant carrot rosti and creamy sauce provide a delightful contrast.

Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven until warmed through. The carrot rosti may lose some of its crispness upon reheating, but it will still be delicious.

Freezing is not recommended as the texture of the veal and sauce may be compromised upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	479.9 kcal	N/A
Calories from Fat	290 g	61%
Total Fat	32.3 g	49%
Saturated Fat	15.6 g	77%
Cholesterol	229.3 mg	76%
Sodium	619.4 mg	25%
Total Carbohydrate	24.3 g	8%
Dietary Fiber	3.6 g	14%
Sugars	7 g	N/A
Protein	20.1 g	40%

Variations & Substitutions

For a gluten-free option, use gluten-free stuffing mix and substitute the plain flour in the carrot rosti with a gluten-free flour blend.
Instead of veal mince, you can use ground chicken or pork.
For a vegetarian version, replace the veal scallops with thick slices of portobello mushrooms.
Experiment with different herbs in the stuffing, such as parsley or chives.
Add a splash of sherry or Madeira wine to the mushroom sauce for a deeper flavor.

FAQs (Frequently Asked Questions)

Q: Can I prepare the veal scallops ahead of time?
A: Yes, you can assemble the veal scallops and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the cooking time.

Q: Can I use dried herbs instead of fresh herbs?
A: Yes, but use about one-third the amount of dried herbs as you would fresh herbs, as dried herbs are more concentrated in flavor.

Q: What if I don’t have prosciutto?
A: You can substitute with another thinly sliced cured ham, such as pancetta or Serrano ham.

Q: Can I use pre-grated carrots for the rosti?
A: Yes, but freshly grated carrots will provide a better texture and flavor.

Q: How do I prevent the carrot rosti from falling apart?
A: Make sure to drain the grated carrots well to remove excess moisture and don’t overmix the batter. Also, ensure the pan is hot enough before adding the rosti.

Final Thoughts

This Stuffed Veal Scallops recipe is more than just a meal; it’s an experience. It’s an invitation to slow down, savor each step of the cooking process, and create something truly special. I encourage you to try this recipe and share your own variations. Perhaps you’ll discover a new favorite herb combination or a clever shortcut. Don’t hesitate to leave feedback, and consider pairing this dish with a crisp white wine like Sauvignon Blanc or a light-bodied Pinot Noir. Bon appétit!

Stuffed Veal Scallops With a Mushroom Sauce and Carrot Rosti Recipe