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Quebec Milk-Fed Veal Scallops “Casa Napoli” |
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This recipe was prepared by Alfredo Napoletano, chef
at the Casa
Napoli restaurant
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- 45 ml (3 tbsp) oil
- As required, flour
- 12 Quebec Milk-Fed Veal scallops,
90 g (3 oz) each
- 15 ml (1 tbsp) salted butter
- 4 artichoke hearts, drained, blotted dry and quartered
- 12 asparagus spears, blanched
- To taste, salt and freshly ground pepper
- 125 ml (1/2 cup) white wine
- 30 ml (2 tbsp) brandy
- 400 ml (1 2/3 cups) 35% cream
- 1 pinch Spanish saffron
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Preparation
- In a saucepan, heat the oil. Flour the scallops and sear 2 minutes on each side. Remove from pan and keep warm.
- Remove excess fat from pan and add butter, artichokes and asparagus. Season to taste.
- Add the wine to deglaze the pan, cooking for 30 seconds to reduce.
- Flame with brandy. Add the cream and reduce to a sauce consistency.
- To serve, place the scallops in a heated serving platter and pour the sauce over them.
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