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
