Veal Scallop Brochettes
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 14 min |
| Total: | 29 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Metro |
Recipe ingredients
- Basting sauce
- 3 Tbsp. (45 mL) extra-virgin olive oil*
- 2 Tbsp. (30 mL) maple syrup
- ¼ tsp. (1 mL) dried tarragon
- 1 Tbsp. (15 mL) white wine vinegar
- 1 tsp. (5 mL) brown sugar
- 2 to 3 drops of Tabasco sauce
- Lemon juice to taste
- Salt and pepper to taste
- 4 x 5 oz. (4 x 150 g) veal scallops
- Paprika to taste
Preparation
Preheat the barbecue to medium.
In a glass bowl, mix all the sauce ingredients. Set aside.
Roll up the scallops lengthwise and thread on long skewers.
Brush the veal brochettes with the sauce and grill on indirect heat, about 3 minutes per side.
Baste the brochettes while they cook.
Suggestion
Sprinkling some lemon juice on the veal scallops before cooking will help tenderize the meat.
To keep this tender meat tender, baste often while it cooks.
Accompaniment: coriander-flavoured ratatouille (eggplant and tomato stew).
Full-bodied white wine, or light or medium-bodied red wine.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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