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Quebec Grain-Fed Veal Scallops with Lemon Herb Sauce
2013-08-06
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
Féd. des producteurs de bovins du Québec
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
-
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Gluten-free
6
servings
0:20
Preparation
0:08
COOKING
0:28
TOTAL TIME
Ingredients
-
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
-
lemon herb sauce
-
3/4 cup
(190 mL)white wine
-
juice of 3 lemons
-
1/2 cup
(125 mL)cold butter, cut into 3/4 inch (1.5 cm) cubes
-
2 Tbsp.
(30 mL)chives, finely chopped
-
2 Tbsp.
(30 mL)basil, finely chopped
-
2 Tbsp.
(30 mL)parsley, finely chopped
-
a few whole basil leaves
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
Legal Notice
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.
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.
