Recipes
Dried Mushroom Flour "Wallet"
of Quebec Milk-Fed Veal Scallops
This recipe was prepared by Benoît Latulippe
chef of the Institut de tourisme et d'hôtellerie du Québec (ITHQ)
Yield: 4 servings
Preparation: 10 minutes
Cooking: 4 minutes
  • 8 Quebec Milk-Fed Veal scallops (450 g or 1lb)
  • 28 g (1 oz) dried mushrooms
  • 25 ml (1 1/2 tbsp) flour
  • 3 Portobello mushrooms
  • 20 ml (4 tsp) olive oil
  • 20 ml (4 tsp) butter
  • 15 ml (1 tsp) Balsamic vinegar
  • 4 oregano branches

Preparation
  • Using a coffee grinder (or a mortar), grind the dried mushrooms into a powder and mix with the flour.
  • Wash the Portobello mushrooms and cut them in slices.
  • In a pan set on sharp fire, heat half of the butter and of the oil. Brown the Portobello mushrooms on both sides and deglaze with the Balsamic vinegar. Set aside.
  • Coat the milk-fed veal scallops with the flour mix and let brown in the other butter and oil half for about 2 minutes on each side.
  • Arrange the plate by alternating between the scallops and the Portobello mushrooms. Decorate with a branch of oregano before serving.
  • Suggested accompaniment: Provencal spinach and tomato couscous.
Nutritional Information  (per serving)
  Calories Protein Carbohydrate Fat Sodium
Amount  
337 kcal 43 g 12 g 13 g 126 mg