*  Exported from  MasterCook  *
 
                VEAL SCALLOPS WITH APRICOT-CITRUS COMPOTE *
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Veal                             Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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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