Veal Scallops with Apricot-Citrus Compote *
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
apricots
dried |
*
|
| 4 | tablespoons |
water
boiling |
|
| 4 | tablespoons |
orange juice
|
|
| 2 | tablespoons |
bourbon
|
|
| 1 ½ | teaspoons |
orange zest
|
|
| ¼ | teaspoon |
ginger
ground |
|
| 2 | tablespoons |
butter, unsalted
|
|
| 12 | ounces |
veal cutlets
thin |
*
|
| 1 | each |
scallions, spring or green onions
minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
apricots
dried |
*
|
| 6E+1 | ml |
water
boiling |
|
| 6E+1 | ml |
orange juice
|
|
| 3E+1 | ml |
bourbon
|
|
| 7.5 | ml |
orange zest
|
|
| 1.3 | ml |
ginger
ground |
|
| 3E+1 | ml |
butter, unsalted
|
|
| 346.8 | ml/g |
veal cutlets
thin |
*
|
| 1 | each |
scallions, spring or green onions
minced |
|
| 1 | x |
salt and black 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 sauté 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.
