Sunflower oil, as needed

6 grain-fed veal scallops  

6 slices of Bayonne type ham or prosciutto, julienned

15 ml (1 tbsp) fresh sage, minced

 

1 large yellow onion, minced

3 Cortland apples, unpeeled, finely sliced

310 ml (1 1/4 cup) ice cider

125 ml (1/2 cup) cold butter, cut into 1.5 cm (3/4 inch) cubes

 

 

Heat about 30 ml (2 tbsp) sunflower oil in a large skillet over medium-high heat. Add onions and apples and sauté a few minutes until the onion is transparent. Add ice cider and reduce by one third. Remove from heat, stir in cubes of butter one at a time. Keep warm over low heat. This sauce must not boil.

 

Heat 30 ml (2 tbsp) oil in a second skillet over medium-high heat. Sauté the scallops 1 to 2 minutes per side.

 

Arrange scallops on serving plates, with the fricassee. Garnish with julienne strips of ham and the minced sage. Serve with cheese risotto and a bouquet of rapinis.