Veal Scallops with Apricot-Citrus Compote *
Submitted by a4ramos
Golden-seared veal cutlets topped with a warm bourbon-spiked apricot and orange compote laced with ginger. Sweet, savory, and citrusy all at once, this elegant 40-minute dinner for four feels like a special occasion.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minSweet dried apricots plumped in orange juice and a splash of bourbon create a compote that’s equal parts fruity and sophisticated.
Spooned over butter-seared veal scallops with a whisper of ginger and fresh orange zest, it hits that sweet-savory balance that makes you close your eyes and just enjoy the moment.
The compote can be prepped up to 3 hours ahead, so when dinner rolls around you’re just searing veal and spooning sauce. Forty minutes, start to plate.
Variations
- Cranberry swap: Use dried cranberries instead of apricots for a tart, jewel-toned compote that pairs beautifully with fall meals.
- Chicken option: Thin chicken cutlets pounded to ¼ inch work as a budget-friendly stand-in for veal.
- Booze-free: Replace the bourbon with an extra splash of orange juice and a tiny pinch of vanilla extract.
Pro Tips
- Soak the apricots the full 10 minutes so they plump up and release their sweetness into the liquid.
- Sear the veal in butter over medium-high heat. Two minutes per side, no more. Overcooked veal turns rubbery fast.
- Scrape up every browned bit when you add the compote to the pan. That’s where all the deep, caramelized flavor lives.
Ingredients
Directions
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 sauté 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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