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Quebec Milk-Fed Veal Scallops with Fennel |
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This recipe was prepared by Tony Spataro, chef
at the Da Toni restaurant
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- As required butter
- As required oil
- As required flour
- 12 Quebec Milk-Fed Veal scallops,
60 g (2 oz) each
- 1 shallot, chopped
- 75 ml (1/3 cup) white wine
- 125 ml (1/2 cup) fennel bulb, sliced thinly, blanched
- 125 ml (1/2 cup) 35% cream
- To taste, salt and freshly ground pepper
- 125 ml (1/2 cup) Parmesan, freshly grated
- 1 tomato, seeded and diced
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Preparation
- In a large skillet, heat the butter and the oil. Flour the scallops and cook them briefly on both sides without browning. Remove and keep warm.
- Add the chopped shallot to the pan, cook just to wilt, and deglaze with the wine.
- Add the fennel and cream and reduce to a sauce consistency.
- Season to taste and return the milk-fed veal to the pan. Simmer gently for a few minutes.
- Preheat the broiler.
- Transfer the milk-fed veal and the sauce to a shallow, ovenproof dish. Sprinkle with the cheese and the diced tomato.
- Place under the broiler until the cheese is bubbly and serve immediately.
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