- 8 venison scallops, cut 1/2 inch thick and pounded 1/4 inch thick
- 3 Tbsp. butter
- 1 Tbsp. olive oil
- 2 Tbsp. finely chopped shallots
- 1/2 c. dry white wine
- 1/2 c. heavy cream
- Salt and pepper
- Flour
- Lemon juice
- Parsley and lemon slices for garnish
- Season venison scallops (about 1 ½ pounds of meat) with salt and pepper. Dredge venison in flour for a light, even coating.
- Melt butter and oil over moderate heat in a 10-inch skillet. Brown scallops for 3 minutes on each side and then remove from pan.
- Pour off oil, but leave a thin film in the skillet. Stir in the shallots and cook for up to one minute. Pour in wine and bring to a boil, scraping up brown bits from the bottom of the skillet.
- Boil for 2 or 3 minutes until the wine is reduced by half. Reduce heat, add the cream and simmer, stirring constantly, for 3 to 5 minutes, or until sauce thickens.
- Season to taste with lemon juice, salt and pepper. Return scallops to the pan, basting with sauce, and cook until heated through.
- To serve, center the scallops on a heated platter and garnish with parsley sprigs and lemon slices. Pour the sauce over the scallops and serve.
