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.