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Quebec Milk-Fed Veal Scallops with Oranges and Triple Sec Sauce https://www.metro.ca/userfiles/image/recipes/escalopes-veau-lait-6957.jpg PT15M PT05M PT20M
Heat the olive oil in a skillet over high heat. Add the milk-fed veal cutlets and brown quickly on each side. Remove the veal from the skillet and keep warm.Deglaze the skillet with the Triple Sec to recover the pan juices.Add the demi-glaze sauce and the salt and pepper. Let simmer for a few minutes.To glaze the orange supremes, melt the butter in a pan and add the sugar. Once the sugar has dissolved, add the orange segments and sauté them quickly. Then remove from pan and keep warm.Coat the bottom of serving plates lightly with the sauce, add the glazed orange supremes and arrange the scallops on top. Serve with green beans and tomatoes cut in wedges.
4
4 1 4 4
4x4 oz (4x115 g) Quebec milk-fed veal cutlets or scallops 4 Tbsp. (60 mL) olive oil 1/2 cup (125 mL) triple sec 1 cup (250 mL) demi-glaze sauce salt and pepper 4 Tbsp. (60 mL) butter 4 Tbsp. (60 mL) sugar 2 orange, in supremes
Quebec Milk-Fed Veal Scallops with Oranges and Triple Sec Sauce

Quebec Milk-Fed Veal Scallops with Oranges and Triple Sec Sauce

Rate this recipe
1 Vote
  • Gluten-free
4
servings
0:15
Preparation
0:05
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4x4 oz
    (4x115 g)
    Quebec milk-fed veal cutlets or scallops
  • 4 Tbsp.
    (60 mL)
    olive oil
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    Flyer Deal  (1)
    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    triple sec
  • 1 cup
    (250 mL)
    demi-glaze sauce

  • salt and pepper
  • 4 Tbsp.
    (60 mL)
    butter
  • 4 Tbsp.
    (60 mL)
    sugar
    You might like:

    Flyer Deal  (1)
    REDPATH SIMPLY RAW TURBINADO SUGAR

    REDPATH SIMPLY RAW TURBINADO SUGAR

    $3.39 ea.

    500 g


  • 2
    orange, in supremes
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    Flyer Deals  (2)
    OIKOS GREEK YOGOURT

    OIKOS GREEK YOGOURT

    $3.33 ea.

    4 X 95 - 100 g SELECTED VARIETIES


    SAVE $1.16
    SILK REFRIGERATED BEVERAGES, ACTIVIA OR OIKOS YOGOURT OR SIMPLY REFRIGERATED JUICE OR DRINKS

    SILK REFRIGERATED BEVERAGES, ACTIVIA OR OIKOS YOGOURT OR SIMPLY REFRIGERATED JUICE OR DRINKS

    $3.33 ea.

    SELECTED SIZES, SELECTED VARIETIES


Imprimer ma sélection

Preparation

Heat the olive oil in a skillet over high heat. Add the milk-fed veal cutlets and brown quickly on each side. Remove the veal from the skillet and keep warm.

Deglaze the skillet with the Triple Sec to recover the pan juices.

Add the demi-glaze sauce and the salt and pepper. Let simmer for a few minutes.

To glaze the orange supremes, melt the butter in a pan and add the sugar. Once the sugar has dissolved, add the orange segments and sauté them quickly. Then remove from pan and keep warm.

Coat the bottom of serving plates lightly with the sauce, add the glazed orange supremes and arrange the scallops on top. Serve with green beans and tomatoes cut in wedges.

Source : Veau de lait du Québec

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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