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Home > Restaurants > Recipes > Scallop-Stuffed Crown Roast of Veal With Parsnips and Popovers

Scallop-Stuffed Crown Roast of Veal With Parsnips and Popovers

Provided by: Chef Rocco DiSpirito
Served at: Union Pacific

  • Type of Dish: Main Courses
  • Servings: 6
  • Cuisine: American, Asian
  • Reader Rating: Write a Review

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Grated zest of 6 lemons
1 cup olive oil
1/4 cup Spanish paprika
1 tablespoon ground coriander
1 tablespoon chopped ginger
4 cloves of garlic
15 dried prunes
2 sprigs of thyme
Dash of sansho pepper (optional; available in Asian supermarkets)
2 7-rib whole racks of free-range veal (ask your butcher to prepare the racks for a crown roast, reserving scraps for stuffing)
Salt and freshly ground pepper
1 large onion
3 egg whites
2 whole eggs
2 pounds veal trimmings from rack (coarse-ground from butcher)
1 pound fresh black-trumpet mushrooms, stems removed, torn into large pieces
1 and 1/2 pounds bay scallops
Salt and freshly ground pepper
20 small parsnips, peeled, thin ends trimmed

1/2 cup white wine
1/2 cup grapefruit juice
1 cup prune juice
2 cups chicken broth
1 and 1/2 teaspoons chopped Thai basil (regular basil or tarragon can be substituted)
1 stick unsalted butter, cubed
1 teaspoon sansho pepper


The day before cooking, prepare the rub for the veal. Put the lemon zest, oil, spices, garlic, ginger, prunes, and thyme in a blender, and purée until smooth. Coat the veal entirely with the rub and set in the refrigerator, covered with plastic wrap, to marinate overnight.

Preheat oven to 350 degrees. Wipe excess rub from veal with a paper towel, and wrap bones in foil. Generously season the meat with salt and pepper, place an onion in the center of the crown to keep a space for the stuffing, and set in a large roasting pan. Roast in the oven for 1 hour or until the internal temperature of the meat reaches 110 degrees.

Meanwhile, prepare the forcemeat: Combine the egg whites, eggs, and ground veal in a large bowl, then stir in the mushrooms and scallops. Season to taste with sansho, salt, and pepper. Set aside, covered, at room temperature.

Remove the roast from the oven. Scrape the blackened pieces from the bottom of the pan with a spatula and discard. Surround the roast with parsnips and a little of the remaining oil from the rub. Remove the onion from the center, and fill the crown with the stuffing. Increase the temperature to 425 degrees, and return to the oven. Continue cooking for another 45 minutes or until internal temperature of veal reaches 135 degrees, stirring the parsnips occasionally. If the stuffing starts to brown, cover it with foil. Set the veal on a large serving platter, and allow to rest for at least 15 minutes while the popovers cook. Remove the parsnips, and keep warm. Drain the fat from the roasting pan and deglaze, first with wine, then with grapefruit juice, then with prune juice, and finally with stock, allowing each addition to reduce by half before adding the next. Remove from heat, stir in the basil and butter, and season with sansho pepper. Pour into a sauce boat, and keep warm. (Published 2000)


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