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Quebec Milk-Fed Veal Scallops, Palermo Style |
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This recipe was prepared by Tony Spataro, chef
at the Da Toni restaurant
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- As required oil
- As required flour
- 12 Quebec Milk-Fed Veal scallops, 60 g (2 oz) each
- As required butter
- 1 red pepper, in julienne strips
- 225 g (1/2 lb) wild mushrooms, sliced
- 4 shallots, chopped
- 10 ml (2 tsp) capers
- 250 ml (1 cup) white wine
- 225 g (1/2 lb) tomatoes, seeded and chopped
- 4 leaves fresh basil, shredded
- To taste, fresh parsley, chopped
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Preparation
- In two large skillets, heat the oil. Season and flour the scallops and brown them in the hot oil on both sides.
- Remove excess oil from the pan and add the butter, red pepper strips, mushrooms, shallots and capers and sauté for a few minutes.
- Deglaze with the wine and reduce until all the liquid has evaporated. Remove the milk-fed veal and keep warm.
- Divide the tomatoes, basil and parsley between the two skillets and reduce until the mixture forms a sauce. Adjust the seasoning and spoon over the milk-fed veal.
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