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Quebec Grain-Fed Veal Scallops with Lemon Herb Sauce https://www.metro.ca/userfiles/image/recipes/Escalope-Veau-grain-citron-herbes-4590.jpg PT20M PT08M PT28M
Combine zest, water and sugar in a small casserole. Simmer for about 20 minutes to preserve the zest. Reserve off heat.Heat about 30 ml (2 Tbsp.) olive oil in a large skillet over medium-high heat. Add scallops and cook 1 to 2 minutes per side. Transfer scallops to large hot serving platter and cover with aluminum foil. Set aside on stovetop.Heat skillet over medium-high heat. Add white wine and reduce by half. Add lemon juice, and reduce for 2 minutes. Turn off heat. Add butter one cube at time, whipping after each addition. Add herbs, except basil, to sauce, along with half the candied zest. Do not let the sauce boil when reheating.Arrange scallops on serving plates and pour sauce over top. Garnish with basil leaves and sprinkle on rest of zest. Serve with potato wedges baked with olive oil and Provencal herbs.
6
5 2 5 5
zest of 3 lemons 1/2 cup (125 mL) water 1/2 cup (125 g) white sugar olive oil, as needed 6 grain-fed veal scallops
Quebec Grain-Fed Veal Scallops with Lemon Herb Sauce

Quebec Grain-Fed Veal Scallops with Lemon Herb Sauce

Rate this recipe
2 Votes
  • Gluten-free
6
servings
0:20
Preparation
0:08
COOKING
0:28
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • zest of 3 lemons
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  • 1/2 cup
    (125 mL)
    water
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  • 1/2 cup
    (125 g)
    white sugar
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  • olive oil, as needed
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  • 6
    grain-fed veal scallops
  • lemon herb sauce


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  • 3/4 cup
    (190 mL)
    white wine

  • juice of 3 lemons
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  • 1/2 cup
    (125 mL)
    cold butter, cut into 3/4 inch (1.5 cm) cubes
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  • 2 Tbsp.
    (30 mL)
    chives, finely chopped
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  • 2 Tbsp.
    (30 mL)
    basil, finely chopped
  • 2 Tbsp.
    (30 mL)
    parsley, finely chopped

  • a few whole basil leaves
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Preparation

Combine zest, water and sugar in a small casserole. Simmer for about 20 minutes to preserve the zest. Reserve off heat.

Heat about 30 ml (2 Tbsp.) olive oil in a large skillet over medium-high heat. Add scallops and cook 1 to 2 minutes per side. Transfer scallops to large hot serving platter and cover with aluminum foil. Set aside on stovetop.

Heat skillet over medium-high heat. Add white wine and reduce by half. Add lemon juice, and reduce for 2 minutes. Turn off heat. Add butter one cube at time, whipping after each addition. Add herbs, except basil, to sauce, along with half the candied zest. Do not let the sauce boil when reheating.

Arrange scallops on serving plates and pour sauce over top. Garnish with basil leaves and sprinkle on rest of zest. Serve with potato wedges baked with olive oil and Provencal herbs.

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.

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