Salt, pepper and lightly flour the scallops. Melt the oil and the butter in a frying pan, put in the veal to brown both sides. Drain for 5 minutes on a rack, collect the juice. Arrange in an ovenproof dish. Cover each scallop with a half slice of ham, then with a slice of Emmenthal cheese. Sprinkle with grated cheese and Grand-Marnier. Discard the grease remaining in the frying pan. Heat the pan, pour in the collected juice, cream, paprika, salt and pepper, reduce by half. Pour the sauce over the scallops and gratin for 5 minutes under the grill.
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6 veal scallops
3 slices cooked ham
6 thin slices Emmenthal cheese
1 tbsp paprika
2 tsp Grand-Marnier
1/2 cup cream
1 3/4 oz Emmenthal cheese, grated
2 tbsp cooking oil
1 1/2 tbsp butter
1/3 cup flour
salt, pepper from the peppermill
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5
mn
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15
mn
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For 6 veal scallops, use 2 frying pans or fry in two batches. Serve with a light red wine: CÖtes-du-RhÖne, CÖtes-de-Provence.
