8 venison scallops, cut 1/2 inch thick and pounded 1/4 inch thick (1
& 1/2 to 2 pounds of meat)
Salt and pepper
3 tablespoons butter
1 tablespoon olive oil
2 tablespoons finely chopped shallots
1/2 cup dry white wine
1/2 cup heavy cream
Few drops lemon juice
Fresh parsley sprigs and thin slices of lemon
Season the scallops with salt and pepper. Dip them in flour and shake
off the excess. In a 10 inch skillet, melt the butter and oil over
moderate hat. Brown the scallops for 3 minutes on each side and then
remove to a dish. Pour off most of the oil, except for a thin film. Stir
in the shallots and cook for one minute, or less. Pour in the wine and
bring to a boil, scraping up any brown bits from the bottom of the
skillet. Boil for 2 or 3 minutes until the wine has reduced by half.
Reduce the heat, add the cream and simmer, stirring constantly, for 3 to
5 minutes, or until the sauce thickens. Taste and season with a few drops
of lemon juice, salt and pepper. Return the scallops to the pan, basting
with the sauce, and cook just long enough to heat the scallops through.
To serve, plate the scallops down the center of a heated platter.
Surround with parsley sprigs and lemon slices. Pour the sauce over the
scallops and serve.