Veal Scallops with Shiitake Mushrooms

Denis Martel — Sun, 18 Apr 2010 13:48:01 +0000

A few years ago on a Friday at lunchtime, I was trying to find something to cook for dinner. While I was passing in front of an LCBO I came up with an idea of cooking something with Port. I still did not know what.. . That afternoon, I came up with the idea to use veal scallops.

This recipe is so easy to do that I have cooked it when we were camping. When you think about it, there is no reason why we cannot do it while cooking outside on a small gas stove!

Ingredients:

4 nice veal scallops
200 ml Port wine
10 Shiitake mushrooms, chopped
2 garlic cloves, chopped
30 ml butter
25 ml flour
250 ml beef soup base
Salt and pepper to taste

Method:

Marinate the veal, mushrooms and garlic in the Port wine for about 2 hours
Drain (keep liquid) and pat the veal scallops dry
Melt butter in a large frying pan and sauté scallops for a minute on each side
Remove scallops from the pan and keep warm by covering with aluminium paper
Drain and keep the wine
Add the mushrooms and garlic to the hot frying pan
Sauté for about 4 to 5 minutes
Add flour to the pan and mix well
Sauté for another 3 minutes, stirring often
Add wine and soup base to the pan and stir with a whisk
Bring to a boil while stirring, and let simmer for 5 to 10 minutes, until the desired thickness is reached, continue to stir periodically
Add the scallops to the sauce and serve

Veal Paupiettes

Denis Martel — Sun, 18 Apr 2010 13:46:22 +0000

Ma sister Helene had invited my other sister and I for dinner one day. She prepared these paupiettes with the Tuna Tartar as an appetizer. It was to die for.

Ingredients:

30 ml soft butter
30 ml flour
150 gr Blue cheese in pieces
1 apple skinned and chopped
50 ml chopped chives
250 ml chopped nuts
1 chopped garlic clove
Salt and pepper
8 large veal scallops (about 500 gr in total)
30 ml Worcestershire sauce
15 ml olive oil
250 ml apple juice
80 ml Port (white port if possible)
125 ml chicken stock
125 ml unfrozen cranberries
A rosemary branch
Salt and pepper

Method:

Mix together the butter and flour
Prepare the stuffing in combining together the cheese, chives, nuts, garlic salt and pepper
Spread the stuffing at one end of the open scallops
Roll the scallops and brush some Worcestershire sauce on it
Sauté in olive oil for about 3 to 4 minutes
Place the scallops in an oven dish and bake at 350⁰ F for 15 minutes
During that time, deglaze the frying pan with the juice, Port and chicken stock
Boil for about 5 minutes then add the butter/flour mixture to thicken the sauce
Add the cranberries and rosemary and let simmer for another two minutes
Add salt and pepper to taste and serve with the paupiettes

Veal Scallops – Let's Cook Together

Veal Scallops with Shiitake Mushrooms

Veal Paupiettes