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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
portions
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
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  • 1 Tbsp.
    (15 mL)
    fresh sage, minced
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  • fricassee of apples and ice cider
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    FEED ONTARIO BAG

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    $9.99 ea.

    *FOOD BANK DONATION BAGS MAY BE PURCHASED AT PARTICIPATING METRO LOCATIONS AT THE PRICE OF $5.99, $9.99 OR $14.99. CONTENTS OF EACH BAG MAY VARY BASED ON PRODUCT AVAILABILITY. FROM DECEMBER 1-31, 2019, METRO WILL DONATE $1 TO FEED ONTARIO FOR EVERY BAG PURCHASED, UP TO A TOTAL OF $25,000.


    Metro WILL MAKE A $1 DONATION to Feed Ontario for every bag purchased.*
    SUPPORT YOUR LOCAL FOOD BANK

    SUPPORT YOUR LOCAL FOOD BANK

    $14.99 ea.

    *Food Bank Donation Bags may be purchased at participating Metro locations at the price of $5.99, $9.99, or $14.99. Contents of each bag may vary based on product availability. From December 1-31, 2019, Metro will donate $1 to feed Ontario for ever bag purchased, up to a total of $25,000.


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    $5.99 ea.

    *Food Bank Donation Bags may be purchased at participating Metro locations at the price of $5.99, $9.99, or $14.99. Contents of each bag may vary based on product availability. From December 1-31, 2019, Metro will donate $1 to feed Ontario for ever bag purchased, up to a total of $25,000.


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

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