My favourite store:
Metro Lakeshore & Geneva
Sign in
Sign up
You do not have any items in your cart.
Add items and they will appear here.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva
101 Lakeshore Rd.
St. Catharines ON
Is this your favourite store?
No, let's find my favourite storeWhy? This will allow you to browse the flyer, deals and coupons offered in your area.
Sign in
Sign up
You do not have any items in your cart.
Add items and they will appear here.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Trending now:
- Home
- Recipes and Occasions
- Recipe Details
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
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, julienned
-
1 Tbsp.
(15 mL)fresh sage, minced
-
1
large yellow onion, minced
-
3
cortland apples, unpeeled, finely slicedYou might like:
Flyer Deal
(1)
-
1/2 cup
(125 mL)cold butter, cut into 3/4 inch (1.5 cm) cubes
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.
Error
Sorry, an error has occurred. Please refresh the page.
Related Recipes
