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Veal scallops stuffed with Oka cheese and asparagus

Veal scallops stuffed with Oka cheese and asparagus

Main course | Easy | 30 minutes
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Flatten scallops slightly between two sheets of waxed paper.
  2. Spread pesto on each scallop (if desired) and top with a slice of Oka cheese and three asparagus spears per scallop. Roll scallops tightly and secure with toothpicks.
  3. In a skillet, heat oil and fry scallops for 3 to 4 minutes on each side. Remove and keep warm. Add a bit of oil to the skillet and sauté shallot for two minutes.
  4. Add mushrooms and sauté for 3 to 4 minutes. Deglaze pan with white wine and allow to reduce by half. Stir in demi-glace sauce. Season to taste and then reheat until just hot.
  5. Pour sauce over scallops and serve with mashed potatoes.

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