Veal Scallops With Scotch Whisky Pan Sauce

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1 large garlic clove, minced

1/2 teaspoon dried thyme

1/2 teaspoon dried tarragon, crumbled

1/2 teaspoon sweet paprika

Kosher salt and freshly ground pepper

1 1/2 pounds thin veal scallops

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1/2 pound white mushrooms, thinly sliced

1 scallion, white and tender green parts, finely chopped

1/4 cup Scotch whisky

3/4 cup chicken stock or canned low-sodium broth

2 tablespoons heavy cream

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