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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
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  • 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
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    ORGANIC GALA OR GRANNY SMITH APPLES

    ORGANIC GALA OR GRANNY SMITH APPLES

    $4.99 ea.

    2 lb PRODUCT OF U.S.A., EXTRA FANCY GRADE


    EXTRA LARGE HONEYCRISP APPLES

    EXTRA LARGE HONEYCRISP APPLES

    $1.29 /lb

    PRODUCT OF U.S.A., EXTRA FANCY GRADE AMBROSIA APPLES PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE STEM & LEAF CLEMENTINES PRODUCT OF SPAIN 2.84/kg


  • 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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    454 g SALTED OR UNSALTED


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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