Veal scallops with apricot-citrus compote *

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Recipe by: pierre-bertrand

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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1/2 c Dried apricots 1/4 ts Ground ginger
4 tb Water; boiling 2 tb Unsalted butter
4 tb Orange juice 12 oz Veal scallops; thin
2 tb Bourbon 1 Green onion; minced
1 1/2 ts Orange peel; minced Salt pepper to taste

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.