INGREDIENTS

 

Olive oil, as needed

6 grain-fed veal scallops

 

2 x 400 ml (14 oz) tins of artichoke hearts, drained and quartered

1 red onion, minced

2 clove of garlic, crushed

24 very thin green asparagus, blanched for 2 minutes

Zest of 1 lemon, blanched for 2 minutes

 

160 ml (2/3 cup) Limoncello

250 ml (1 cup) veal stock

125 ml (1/2 cup) 35% cream

Salt and pepper

 

80 ml (1/3 cup) Italian parsley, minced

Shavings of Parmesan Reggiano

 

PREPARATION

 

Heat 30 ml (2 tbsp) oil in skillet over medium-high heat. Add artichoke hearts and onion and sauté for 5 minutes. Add garlic, asparagus and lemon zest, cook 5 minutes longer then turn heat off.

 

Heat 30 ml (2 tbsp) olive oil in another skillet over medium-high heat. Cook the scallops 2 minutes per side. Set them on top of the sautéed vegetables.

 

Place skillet back on medium-high heat. Add the Limoncello, and reduce for 2 to 3 minutes. Add the stock then the cream and reduce by one third. Season with salt and pepper. Pour sauce over the scallops and vegetables. Reheat 2 to 3 minutes over medium-high heat.

 

Arrange scallops on serving plates, with a portion of the vegetables and sauce. Garnish with Italian parsley and Parmesan Reggiano shavings. Serve with fettuccine tossed with a little olive oil and fresh oregano.