Roulade of Quebec Grain-fed Veal with Sainte-Maure cheese and Samos Sauce

Oven temperature: 180°C (300°F)
Heat a dry nonstick pan over medium heat. Add pine nuts and cook for 2 minutes or until nicely browned. Reserve pine nuts and put skillet back on heat with 2 Tbsp. (30 mL) butter. Add spinach and cover. Cook for 5 minutes or until the spinach has wilted.
In a bowl, mix the spinach, egg yolks, Sainte-Maure cheese, bread crumbs, pine nuts and shallots. Season with salt and pepper. Spread this mixture over the scallops and lightly roll them up. Secure each end with a tooth pick to keep the roll closed. Heat 3 Tbsp. (45 mL) butter in an oven-proof skillet over medium-high heat. Transfer the roulades to the skillet and brown them rapidly. Bake for 6 to 7 minutes to finish cooking.
Meanwhile, prepare the Samos sauce by heating 2 Tbsp. (30 mL) butter in a saucepan over medium heat. Add the shallots and sauté for 3 minutes. Deglaze the pan with the Samos wine and reduce by one third. Add the veal stock, and bring to boil. Add the cornstarch mixture and cook for 3 more minutes. Season with salt and pepper.
Cut the roulades in half. Pour the Samos sauce onto the plates and place the roulades on top of the sauce. Serve with scalloped potatoes.