Veal Tenderloin with Sea Scallop Napolitains

– courtesy of The Lord Nelson, Burlington

Veal Tenderloin with Sea Scallop Napolitains
Noisettes of veal layered with grilled Pancetta bacon, zucchini, sweet pepper and sea scallops with saffron, pink peppercorn Pernod sauce.

1 veal tenderloin (cleaned and cut into 3oz (85 gm) filets – about 2-inches thick)
3 large sea scallops
1 large zucchini cut into 1/4-inch rounds
1 red sweet pepper cut into 1-inch square pieces
6 slices pancetta
Salt & pepper to taste
Short skewers to assemble

Heat grill to very hot, 400°F minimum. Grill veal to rare or as desired while grilling zucchini, peppers,
pancetta and scallops. Set aside and cool. To assemble, layer veal, sweet pepper square, pancetta, zucchini,
pancetta, sweet pepper, and scallop and secure with skewer. Roast in preheated 450°F oven on cookie sheet to heat through, approximately 10 to 15 minutes. Remove skewer before serving.

Saffron Pink Peppercorn Pernod sauce
1 pinch saffron, diluted in 1/4 cup (60 mL) hot water
1 tsp (5 mL) pink peppercorns
1/4 cup (60 mL) Pernod
1/4 cup (60 mL) whipping cream (35%)
1/4 cup (60 mL) demi-glace (powdered available)
1 tsp ( 5 mL) butter

In small saucepan melt butter and sauté peppercorns briefly. Deglaze with Pernod and flambé if possible. Add saffron tea and reduce by half. Add cream and demi-glace and reduce to desired thickness. Season to taste.