Recipes
Quebec Milk-Fed Veal Scallops
with Spinach and Goat Cheese
This recipe was prepared by Benoît Latulippe, chef
at the Institut de tourisme et d’hôtellerie du Québec (ITHQ),
during the Familles d'Aujourd'hui TV program
Yield: 4 servings
  • 1 bag spinach
  • 2 shallots, chopped
  • oil
  • butter
  • 75 g (2.5 oz) goat cheese
  • salt and pepper, to taste
  • 8 Quebec Milk-Fed Veal scallops

Preparation
    Spinach stuffing
  • Trim, wash and dry the spinach
  • In a saucepan, sauté the shallots in a little oil and butter for 5 minutes over medium-low heat.
  • Add the spinach, cover, and cook 5 minutes.
  • Place the mixture in a sieve to strain off excess liquid.
  • Add the goat cheese to the spinach and combine. Divide mixture into 4 portions.

    • Veal
  • In a skillet, brown the veal on both sides in a little oil and butter.
  • To serve, spread 1/4 of the stuffing on one scallop and top with another.