A recipe for Veal Scallops with Apricot-Citrus Compote . Follow the simple recipe instructions for Veal Scallops with Apricot-Citrus Compote shared by other home cooking experts.
Ingredients
1/2 c. Dried apricots4 Tbs. Water; boiling
4 Tbs. Orange juice
2 Tbs. Bourbon
1 1/2 Tsp. Orange peel; minced
1/4 Tsp. Ground ginger
2 Tbs. Unsalted butter
12 oz. Veal scallops; thin
1 Green onion; minced
Salt and pepper to taste
Directions
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 heavyskillet 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. Season compote with salt and pepper. Spoon over veal and serve. NOTE: Dried cranberries can be used in place of dried apricots.
