Season veal medallions.
Brown meat in lemon butter on medium heat, about 2 minutes per side for medium done.
Remove veal and reserve.
In the same skillet, cook ginger and lime zest for 30 seconds.
Add white wine and reduce by half on medium heat. Add honey.
Cook to desired consistency.
Remove ginger and zest and put them on the meat.
Reserve pan juices.
Fan three sliced halves on top of each medallions of veal. Salt and pepper.
Spoon a bit of hollandaise over top.
Broil until sliced scallops become opaque.
Sauté vegetables in olive oil on medium-high heat.
On warm plates, place broiled veal along with rice and vegetables, spoon hollandaise sauce over top and drizzle pan juices around.
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, 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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