Veal scallops with apricot-citrus compote

2 Servings

Ingredients

Quantity Ingredient
½ cup Dried apricots
4 tablespoons Water; boiling
4 tablespoons Orange juice
2 tablespoons Bourbon
1½ teaspoon Orange peel; minced
¼ teaspoon Ground ginger
2 tablespoons Unsalted butter
12 ounces Veal scallops; thin
1 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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