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Title: Veal Scallops With Apricot-Citrus Compote
Yield: 2 Servings

Ingredients

  ----------------------------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
      1    salt & pepper to taste

Instructions

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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