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Quebec Milk-Fed Veal Scallop with
Paprika and Garlic Flower |
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This recipe was prepared by Jean-Louis Thémis, chef
at the Institut de tourisme et d’hôtellerie du Quebec,
for the 2004
Salon vacances et loisirs d’été.
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- 450 g (1 lb) Quebec Milk-Fed Veal scallop
- Osiris celery salt (to taste)
- Freshly ground pepper (to taste)
- 5 ml (1 tsp) Osiris paprika
- 5 ml (1 tsp) Osiris garlic flower
- 15 ml (1 tbsp) olive oil
- 30 ml (2 tbsp) Héron blanc 2003 (Lafortune)
- 45 ml (3 tbsp) brown stock (home-made or purchased)
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Preparation
- Season the meat with the celery salt, pepper, paprika and garlic flower.
- Heat the oil in a skillet and brown the meat.
- Add the wine and brown stock.
- Serve with your choice of vegetables.
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Recipes