125 ml (1/2 cup) pine nuts

Butter, as needed

1 bag of fresh spinach, chopped

2 egg yolks

180 g (6 oz) Sainte-Maure cheese or other goat cheese, divided into 1 cm (1/2 inch) pieces

180 ml (3/4 cup) bread crumbs

5 shallots, minced

6 very thin grain-fed veal scallops, 150 g (5 oz) each

 

5 shallots, minced

180 ml (3/4 cup) Samos Muscat wine

250 ml (1 cup) veal stock

15 ml (1 tbsp) cornstarch mixed in 30 ml (2 tbsp) water

Salt and pepper to taste

 

Oven temperature: 180°C (300°F)

 

 

 

Heat a dry nonstick pan over medium heat. Add pine nuts and cook for 2 minutes or until nicely browned. Reserve pine nuts and put skillet back on heat with 30 ml (2 tbsp) butter. Add spinach and cover. Cook for 5 minutes or until the spinach has wilted.

 

In a bowl, mix the spinach, egg yolks, Sainte-Maure cheese, bread crumbs, pine nuts and shallots. Season with salt and pepper. Spread this mixture over the scallops and lightly roll them up. Secure each end with a tooth pick to keep the roll closed. Heat 45 ml (3 tbsp) butter in an oven-proof skillet over medium-high heat. Transfer the roulades to the skillet and brown them rapidly. Bake for 6 to 7 minutes to finish cooking.

 

Meanwhile, prepare the Samos sauce by heating 30 ml (2 tbsp) butter in a saucepan over medium heat. Add the shallots and sauté for 3 minutes. Deglaze the pan with the Samos wine and reduce by one third. Add the veal stock, and bring to boil. Add the cornstarch mixture and cook for 3 more minutes. Season with salt and pepper.

 

Cut the roulades in half. Pour the Samos sauce onto the plates and place the roulades on top of the sauce. Serve with scalloped potatoes.