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Pear and Ginger Chutney
Combine all the chutney ingredients in a thick-bottomed pot. Bring to the boil over medium-high heat, stirring slowly.
Reduce heat to medium-low. Cook for 60 minutes, stirring steadily to prevent the mixture from sticking to the bottom. The chutney is done when the fruit is very soft and the liquid is slightly syrupy. Adjust the cooking time accordingly.
Let the chutney cool to room temperature before refrigerating.
Veal cutlets
Cut the scallops width-wise into three pieces. Place each piece between sheets of parchment paper and beat with a kitchen mallet until the meat is about 3 mm thick.
Coat each piece in flour and shake to remove excess. Heat 3 Tbsp. (45 ml) butter and a good dollop of oil in two large skillets over medium-high heat.
Place the veal in the skillets and cook for 1 to 2 minutes on each side, until the veal is browned and crusty. Keep warm in low oven.
Endive salad with lemon and olive oil
Toss all the salad ingredients together, except the oil.
Add the oil then toss again. Place the salad in a mound in the middle of large serving plates.
Arrange the veal, staggering the pieces on one side of the plate.
Spoon 2 to 3 Tbsp. (30 to 45 ml) of chutney around the plate and serve.
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.