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Veal Scallops With Leeks And Lemon Marmalade

Canadian.Recipes's picture
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.
  Butter 50 Milliliter (1/4 cup)
  Vegetable oil 25 Milliliter (2 tablespoon)
  Veal scallops 1 1⁄2 Pound (750 gram)
  Salt To Taste
  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 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.

Recipe Summary

Side Dish

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