Veal Scallops With Apricot Citrus Compote *

-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

Salt & pepper to taste 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.