Scotch Collops is a traditional Scottish recipe for an escalope of veal served in a lemony white wine sauce. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scotch Collops.
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This is a recipe from the 'auld alliance' of France and Scotland. Indeed, the word collop is derived from the French escalope.
Ingredients:
4 veal escalopes
90g butter zest of 1/2 lemon, finely grated
3 tbsp white wine
3 tbsp chicken stock or veal stock
2 tbsp cream
1 egg yolk
pinch of ground mace
salt and pepper to taste
a little seasoned flour
Method:
Trim the escalopes then beat them flat and dredge in the seasoned flour. Heat the butter in a pan and when it begins to foam add the escalopes and brown on both sides. Add the lemon zest and mace and pour the wine and stock over the top. Simmer gently for 20 minutes (or until the meat is tender).
Place the veal on a warmed dish, beat the egg yolk with the cream and stir into the pan juices. Re-heat, stirring well, then pour over the veal and serve immediately.
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