Veal Scallopini with Seafood Sauce

Yep, meat and seafood on the same plate is generally an abomination, but we're barbecuing so let's ignore the 'rules'. What we're doing here is just some quickly seared veal topped with a rich, slightly spicy creamy seafood sauce.

Serves:

4
Prep Time:

15 min
Marinating Time:

--
Cooking Time:

15 min
Primary Ingredient:

Beef, Seafood
Type of Meal:

Main

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Ingredients

4	Whole	Veal Scallopini	Large, not too thin
		Olive Oil	To brush veal with

Sauce

2	Tbsp	Butter
1	Clove(s)	Garlic	Crushed
4	Whole	Spring onion(s)	White and pale green section only, finely sliced
2	Tbsp	Plain Flour
1	Tsp	MasterFoods Ground Paprika
1/4	Tsp	MasterFoods Dried Basil Leaves
1/4	Tsp	MasterFoods Dried Coriander
1/4	Tsp	MasterFoods Dried Thyme Leaves
1/4	Tsp	MasterFoods Dried Cumin
1/4	Tsp	MasterFoods Ground Cayenne
1/4	Tsp	MasterFoods Curry Powder
1	Cup(s)	Fish Stock
1	Tbsp	Dark Rum
300	Ml	Pure Thick Cream
1	Cup(s)	Green Prawns	Raw, medium sized (approx 16)
1/2	Cup(s)	Scallops	Raw, thickly sliced into 4
1	Tbsp	Fresh Parsley	Finely Chopped
1	Tbsp	Fresh Dill	Finely chopped

Directions

To make the sauce, melt the butter in your wok or a saucepan over the wok burner and soften the garlic and spring onion.

Add the flour and all the spices and curry powder, cooking for a minute or two, to lose the raw flour taste.

Pour in the fish stock and brandy or rum, then stir to create the sauce.

Next, stir through the cream, reducing heat so the sauce simmers.

Two minutes before serving, stir through the seafood and finally add the parsley and dill just as it is about to be served.

Brush the veal with the oil and season with salt and pepper.

Cook very quickly over the char grill and top with plenty of the seafood sauce.