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Veal Scallops With Apricot-citrus Compote *

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: VEAL SCALLOPS WITH APRICOT-CITRUS COMPOTE *
 Categories: Veal, Fruits, Alcohol
      Yield: 2 Servings
 
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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
 
  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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