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Quebec Milk-Fed Veal Scallops with Oranges and Triple Sec Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/escalopes-veau-lait-6957.jpg
PT15M
PT05M
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Heat the olive oil in a skillet over high heat. Add the milk-fed veal cutlets and brown quickly on each side. Remove the veal from the skillet and keep warm.Deglaze the skillet with the Triple Sec to recover the pan juices.Add the demi-glaze sauce and the salt and pepper. Let simmer for a few minutes.To glaze the orange supremes, melt the butter in a pan and add the sugar. Once the sugar has dissolved, add the orange segments and sauté them quickly. Then remove from pan and keep warm.Coat the bottom of serving plates lightly with the sauce, add the glazed orange supremes and arrange the scallops on top. Serve with green beans and tomatoes cut in wedges.
4
Veau de lait du Québec
4
1
4
4
4x4 oz (4x115 g) Quebec milk-fed veal cutlets or scallops
4 Tbsp. (60 mL) olive oil
1/2 cup (125 mL) triple sec
1 cup (250 mL) demi-glaze sauce
salt and pepper
4 Tbsp. (60 mL) butter
4 Tbsp. (60 mL) sugar
2 orange, in supremes
Quebec Milk-Fed Veal Scallops with Oranges and Triple Sec Sauce
-
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Gluten-free
4
servings
0:15
Preparation
0:05
COOKING
0:20
TOTAL TIME
Ingredients
-
4x4 oz
(4x115 g)Quebec milk-fed veal cutlets or scallops
-
4 Tbsp.
(60 mL)olive oil
-
1/2 cup
(125 mL)triple sec
-
1 cup
(250 mL)demi-glaze sauce
-
salt and pepper
-
4 Tbsp.
(60 mL)butter
-
4 Tbsp.
(60 mL)sugar
-
2
orange, in supremes
Preparation
Heat the olive oil in a skillet over high heat. Add the milk-fed veal cutlets and brown quickly on each side. Remove the veal from the skillet and keep warm.
Deglaze the skillet with the Triple Sec to recover the pan juices.
Add the demi-glaze sauce and the salt and pepper. Let simmer for a few minutes.
To glaze the orange supremes, melt the butter in a pan and add the sugar. Once the sugar has dissolved, add the orange segments and sauté them quickly. Then remove from pan and keep warm.
Coat the bottom of serving plates lightly with the sauce, add the glazed orange supremes and arrange the scallops on top. Serve with green beans and tomatoes cut in wedges.
Source :
Veau de lait 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.
