Veal scallops with apricot citrus compote

2 Servings

Ingredients

Quantity Ingredient
½ cup Dried apricots
4.00 tablespoon Water; boiling
4.00 tablespoon Orange juice
2.00 tablespoon Bourbon
1½ teaspoon Orange peel; minced
¼ teaspoon Ground ginger
2.00 tablespoon Unsalted butter
12.00 ounce Veal scallops; thin
1.00 Green onion; minced
Salt & pepper to taste

Directions

BILLS20086

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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