Sautéed Veal Scallops with Brown Tarragon Sauce
Run home now and let everyone know that this is a dish to make and re-make again and again even if it means inviting your in-law as an excuse. But, as they say in the competitive athletic footwear arena “just do it.” Seriously though, a fun and simple dish to prepare and put together and the results were spectacular. I can’t think of anything else that meets the definition of success as much as this. I guarantee if you make this, you will finally be a hero in your own home. I noodled a wee bit over rice versus potatoes and the latter won out. The plan was to have Pomme de Terre Parisienne which are baby white potatoes cooked in a pan while singing the Marseillaise. Well not quite. I chose baby reds (a personal weakness of mine – yes another one) quartered, par boiled then place on a tray drizzled with olive oil, sea salt, cracked pepper and into the oven for a while then broiled for a wee minute or two and out they come looking fine and dandy in their Sunday finest.
For the wine I chose a 2006 Domaine de Montmeix white Bourgogne. A wonderfully refreshing, crisp and tasty Chardonnay. Savoring the veal and brown sauce with the Tarragon together with this Bourgogne I thought, as they say, I had died and gone to heaven.
So this little adventure ended beautifully. Simplicity ruled the day. I envy those of you trying this dish for the first time.