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Veal Scallops With Apricot-Citrus Compote

Make Veal Scallops With Apricot-Citrus Compote at home with Water Boiling, Orange Juice, and Unsalted Butter. Scale it up or down for the number of people at the table.

Ingredients

• 4 tbsp
• 4 tbsp
• 2 tbsp

Method (preview)

1. 1

   Combine apricots and boiling water in small bowl; let stand 10 minutes.

2. 2

   Add orange juice, bourbon, orange peel and ginger; stir to blend. (Can be made 3 hours ahead.

3. 3

   Cover; let stand at room temperature.) Melt butter in heavy skillet over medium-high heat.

4. 4

   Season veal with salt and pepper.

5. 5

   Add veal to skillet and saute until brown and just cooked through, about 2 minutes per side.

6. 6

   Using tongs, transfer veal to plates.

7. 7

   Add apricot mixture to skillet and cook until mixture thickens, scraping up any browned bits, about 1 minute.

8. 8

   Mix in green onion.

9. 9

   Seasone compote with salt and pepper.

10. 10

    Spoon over veal and serve.