Ingredients
- 2 bourbon
- 190 gr veal scallops
- 140 gr apricots (dried)
- 60 ml orange juice
- 60 ml water
- 18 gr butter (unsalted)
- 3 gr orange peel
- 1 gr 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.
