Recipe for Veal Scallops With Apricot-Citrus Compote


1/2 cup dried apricots
4 tablespoon water; boiling
4 tablespoon orange juice
2 tablespoon bourbon
1 1/2 teaspoon orange peel; minced
1/4 teaspoon ground ginger
2 tablespoon unsalted butter
12 oz veal scallops; thin
1 green onion; minced
1 salt & pepper to taste


Combine apricots and boiling water in small bowl; let stand 10 minutes. Add orange juice, bourbon, orange peel and ginger; stir to blend. (Can be made 3 hours ahead. Cover; let stand at room temperature.) Melt butter in heavy skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and saute until brown and just cooked through, about 2 minutes per side. Using tongs, transfer veal to plates. Add apricot mixture to skillet and cook until mixture thickens, scraping up any browned bits, about 1 minute. Mix in green onion. Seasone compote with salt and pepper. Spoon over veal and serve.

NOTE: Dried cranberries can be used in place of dried apricots.

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