Ingredients
- 2 bourbon
- 12 oz veal scallops
- 1/2 c apricots (dried)
- 4 tb orange juice
- 4 tb water
- 2 tb butter (unsalted)
- 1 1/2 ts orange peel
- 1/4 ts ginger (ground)
- some combine apricots
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.