• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Veal Scallops with Apricot-Citrus Compote

  • Recipe Submitted by on

Category: Fruit

 Ingredients List

  • ---------------------------------BILLS20086---------------------------------
  • 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


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.

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