Recipes
Quebec Milk-Fed Veal Florentine Scallops
Yield: 4 servings of 150g (5oz)
  • 12 Quebec Milk-Fed Veal scallops of
    40 g (1.5 oz)
  • 30 ml (2 tbsp) olive oil
  • 1 garlic clove
  • 1 bag of fresh spinach
  • 60 ml (1/4 cup) of 35% cooking cream or
    15% country style cream
  • Salt and ground black pepper


  • 30 ml (2 tbsp) flour
  • Salt and pepper
  • A sufficient amount of olive oil
  • 1 knob of butter
  • 2 pieces (about 160 g (5.5 oz) / per piece) of mozzarella or mozzarina cheese
  • 45 ml (3 tbsp) white wine

Preparation
  • Using a rolling-pin or a tenderizer, slightly flatten the milk-fed veal scallops.
  • In a pan, brown the garlic clove in olive oil, then add the spinach to cook them rapidly. Moisten with cream and let diminish. Season and set aside.
  • Dust with flour the milk-fed veal scallops, remove the surplus of flour and season with salt and pepper.
  • In another pan, heat the oil and the butter over high heat and rapidly sauté the
    milk-fed veal scallops for about 30 seconds on each side.
  • Lay the milk-fed veal scallops on an ovenproof plate.
  • Lay the spinach on top of the milk-fed veal scallops and set aside the remaining cream. Garnish each scallop with a slice of cheese.
  • Brown rapidly in the oven.
  • Deglaze the pan used to cook the milk-fed veal scallops with the white wine and let reduce by half. Add the rest of the cream set aside. Correct the seasoning and coat the scallops with the sauce. Serve with pasta.
This recipe was prepared by the Institut de tourisme et d’hôtellerie du Québec (ITHQ), for the Veau de lait du Québec à l’italienne course.