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

Ingredients

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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
      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.

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