Veal scallops with apricot-citrus compote Recipe

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Veal scallops with apricot-citrus compote

Artist:	_	Yield:	2
Categories:	Beef, Beverages, Meats, Scallops, Seafood, Veal	Rating:	0
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Ingredients:

1/2	cup	Dried apricots
4	tbsp	Water, boiling
4	tbsp	Orange juice
2	tbsp	Bourbon
1 1/2	tsp	Orange peel, minced
1/4	tsp	Ground ginger
2	tbsp	Unsalted butter
12	oz	Veal scallops, thin
1		Green onion, minced
		Salt & pepper to taste

Procedures:

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