Quick and easy, the French just love to serve flavored sauces with meat. Here a creamy chervil sauce with veal but it actually works well with poultry such as chicken. Heat cream, infuse chervil leaves and mix. Fry meat, reserve and deglaze the frying pan with the chervil cream.
Rince chervil and remove stems. In a small saucepan, bring cream to the boil with a pinch of salt and freshly ground pepper. Add chervil leaves (keeping a few leaves for dressing). The quantity may seem important but it’s normal. Let it stand and infuse for a few minutes then mix (use a hand blender).
Heat a knob of butter (or a drizzle of oil) in a large frying pan.Cut scallops into small pieces. Fry meat for 1 min on high heat on each side then lower the heat and cook for about 5 minutes on each side (adjust the cooking time according to the thickness of your pieces of meat).
Remove the meat and reserve it under a sheet of aluminum. Deglaze the pan with the chervil cream, allowing 2-3 minutes to simmer to take all the cooking juices from the frying pan, which will make the sauce tastier.
Serve by pouring sauce on the meat, decorate with a few chervil leaves.