Veal Scallops With Apricot-citrus Compote * Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
BILLS20086
1/2 cup: Dried apricots,
4 tbsp: Water, boiling
4 tbsp: Orange juice,
2 tbsp: Bourbon,
1 1/2 tsp: Orange peel, minced
1/4 tsp: Ground ginger,
2 tbsp: Unsalted butter,
12 ounce: Veal scallops, thin
1: Green onion, minced
Salt & 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 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.
Source from luhu.jp
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.
Source from luhu.jp