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Metro Lakeshore & Geneva
101 Lakeshore Rd.
St. Catharines ON
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Quebec Grain-Fed Veal Scallops with a Fricassee of Apples, Ham and Ice Cider
2013-08-06
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
Féd. des producteurs de bovins du Québec
sunflower oil, as needed
6 grain-fed veal scallops
6 bayonne type ham or prosciutto, julienned
1 Tbsp. (15 mL) fresh sage, minced
1 large yellow onion, minced
3 cortland apples, unpeeled, finely sliced
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
-
Gluten-free
6
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME
Ingredients
-
sunflower oil, as needed
-
6
grain-fed veal scallops
-
6
bayonne type ham or prosciutto, juliennedYou might like:
Flyer Deals
(4)
Irresistibles Artisan Classic Black Forest Ham or Irresistibles Swiss Cheese
$1.99 /100 g
REGULAR OR LIGHT DELI SLICED, 9.03/lb
-
1 Tbsp.
(15 mL)fresh sage, minced
-
1
large yellow onion, minced
-
3
cortland apples, unpeeled, finely sliced
-
1/2 cup
(125 mL)cold butter, cut into 3/4 inch (1.5 cm) cubesYou might like:
Flyer Deal
(1)
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
Legal Notice
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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