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Quebec Grain-Fed Veal Scallops with a Fricassee of Apples, Ham and Ice Cider https://www.metro.ca/userfiles/image/recipes/Escalope-Veau-fricassee-pommes-jambon-cidre-glace-4592.jpg PT30M PT15M PT45M
Heat about 2 Tbsp. (30 mL) sunflower oil in a large skillet over medium-high heat. Add onions and apples and sauté a few minutes until the onion is transparent. Add ice cider and reduce by one third. Remove from heat, stir in cubes of butter one at a time. Keep warm over low heat. This sauce must not boil.Heat 2 Tbsp. (30 ml) oil in a second skillet over medium-high heat. Sauté the scallops 1 to 2 minutes per side.Arrange scallops on serving plates, with the fricassee. Garnish with julienne strips of ham and the minced sage. Serve with cheese risotto and a bouquet of rapinis.
6
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sunflower oil, as needed 6 grain-fed veal scallops 6 slices of bayonne type ham or prosciutto, julienned 1 Tbsp. (15 mL) fresh sage, minced fricassee of apples and ice cider 1 large yellow onion, minced 3 cortland apples, unpeeled, finely sliced 1/4 cup (60 mL) ice cider 1/2 cup (125 mL) cold butter, cut into 3/4 inch (1.5 cm) cubes
Quebec Grain-Fed Veal Scallops with a Fricassee of Apples, Ham and Ice Cider

Quebec Grain-Fed Veal Scallops with a Fricassee of Apples, Ham and Ice Cider

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  • Gluten-free
6
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • sunflower oil, as needed
  • 6
    grain-fed veal scallops
  • 6
    slices of bayonne type ham or prosciutto, julienned
  • 1 Tbsp.
    (15 mL)
    fresh sage, minced

  • fricassee of apples and ice cider
  • 1
    large yellow onion, minced
  • 3
    cortland apples, unpeeled, finely sliced
  • 1/4 cup
    (60 mL)
    ice cider
  • 1/2 cup
    (125 mL)
    cold butter, cut into 3/4 inch (1.5 cm) cubes
Imprimer ma sélection

Preparation

Heat about 2 Tbsp. (30 mL) sunflower oil in a large skillet over medium-high heat. Add onions and apples and sauté a few minutes until the onion is transparent. Add ice cider and reduce by one third. Remove from heat, stir in cubes of butter one at a time. Keep warm over low heat. This sauce must not boil.

Heat 2 Tbsp. (30 ml) oil in a second skillet over medium-high heat. Sauté the scallops 1 to 2 minutes per side.

Arrange scallops on serving plates, with the fricassee. Garnish with julienne strips of ham and the minced sage. Serve with cheese risotto and a bouquet of rapinis.

Source : Féd. des producteurs de bovins du Québec

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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