Veal Strip Loin With Creamy Iberian XO Sauce and Dill Haricot Vert Salad - Trusted Veal from Europe

Ingredients

• 4 oz dried Maine scallops or scallop "feet"
• 2 oz dried Pemaquid mussels
• 1 ½ cups plus 2 tbsp canola oil
• 4 oz Ibérico ham or Serrano, ground
• 2 shallots, brunoised
• 10 cloves garlic, crushed
• 2 pods star anise, ground
• 1 tbsp finely grated ginger
• 1 tbsp bittersweet pimentón
• 1 tsp sugar
• 2 tsp salt
• 2 tsp ground black pepper
• 1 cup amontillado Sherry or cream Sherry
• Canola oil
• 1 ½ pounds European veal strip loin, cleaned, thinly sliced (about 16 pieces)
• Salt
• Black pepper
• 2 cups Wondra flour
• Unsalted butter, diced
• ½ cup Lustau Andres deluxe cream Sherry
• 1 ½ heavy cream
• 1 medium red onion, thickly julienned
• 2 tbsp Sherry vinegar
• 1 pound haricot verts, trimmed and blanched
• 1 cucumber, halved lengthwise, deseeded, thinly sliced
• 2 tbsp coarsely chopped dill
• ½ cup pickled haricot jaune (optional)
• Fleur de sel
• Celery leaves