Veal Scallops With Leeks And Lemon Marmalade
|Butter||50 Milliliter (1/4 cup)|
|Vegetable oil||25 Milliliter (2 tablespoon)|
|Veal scallops||1 1⁄2 Pound (750 gram)|
|Freshly ground pepper||To Taste|
|Leeks||2 , chopped|
|Sweet red pepper||1 Small, cut in slivers|
|Dry sherry||50 Milliliter (1/4 cup)|
|Chicken stock||50 Milliliter (1/4 cup)|
|Lemon juice||15 Milliliter (1 tablespoon)|
|Orange marmalade||15 Milliliter (1 tablespoon)|
|Whipping cream||50 Milliliter (1/4 cup)|
|Chopped fresh parsley||1 Tablespoon|
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 200Â°F (100Â°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.