Veal Scallops With Leeks And Lemon Marmalade Recipe
Veal Scallops With Leeks And Lemon Marmalade is a delicious recipe that is simply easy-to-prepare. Once you have this Veal Scallops With Leeks And Lemon Marmalade recipe, I am sure you will always crave for it.
Ingredients
1/4 cup butter 50 mL
2 tbsp vegetable oil 25 mL
1-1/2 lb veal scallops 750 g
Salt and freshly ground pepper
2 leeks chopped
1 small sweet red pepper, cut in slivers
1/4 cup dry sherry 50 mL
1/4 cup chicken stock 50 mL
1 tbsp lemon juice 15 mL
1 tbsp orange marmalade 15 mL
1/4 cup whipping cream 50 mL
Chopped fresh parsley
Directions
In large skillet, heat butter and oil over medium heat; brown veal on both sides.
Season with salt and pepper to taste; reduce heat and cook until veal is juicy and slightly pink in centre.
Transfer to platter and keep warm in 200°F (100°C) oven.
Add leeks and red pepper to pan, adding more butter if necessary, and cook for 5 minutes or until tender.
Stir in sherry, stock, lemon juice and marmalade; bring to boil, stirring up brown bits from bottom of pan, and cook until sauce is slightly reduced.
Whisk in cream and simmer for 2 minutes longer.
Season with salt and pepper to taste.
Pour sauce over veal.
Sprinkle with parsley and serve.
Season with salt and pepper to taste; reduce heat and cook until veal is juicy and slightly pink in centre.
Transfer to platter and keep warm in 200°F (100°C) oven.
Add leeks and red pepper to pan, adding more butter if necessary, and cook for 5 minutes or until tender.
Stir in sherry, stock, lemon juice and marmalade; bring to boil, stirring up brown bits from bottom of pan, and cook until sauce is slightly reduced.
Whisk in cream and simmer for 2 minutes longer.
Season with salt and pepper to taste.
Pour sauce over veal.
Sprinkle with parsley and serve.
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