Side Pannel
Veal Scallops with Apricot-Citrus Compote
Veal Scallops with Apricot-Citrus Compote
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit
Ingredients List
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- 1/2 c Dried apricots
- 4 tb Water; boiling
- 4 tb Orange juice
- 2 tb Bourbon
- 1 1/2 ts Orange peel; minced
- 1/4 ts Ground ginger
- 2 tb Unsalted butter
- 12 oz Veal scallops; thin
- 1 Green onion; minced
- Salt & 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 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.
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.
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