Veal Scallops with Apricot-Citrus Compote *

40 minutes Prep: 10 minutes Cook: 30 minutes

82 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/2	cup	apricots	dried
4	tablespoons	water	boiling
4	tablespoons	orange juice
2	tablespoons	bourbon
1 1/2	teaspoons	orange zest
1/4	teaspoon	ginger	ground
2	tablespoons	butter, unsalted
12	ounces	veal scallops	thin
1	each	scallions, spring or green onions	minced
1	x	salt and black pepper	to taste

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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Nutrition Facts

Serving Size 51g

Amount per Serving

Calories 82 63% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 4.0g	18%
Trans Fat 0.0g
Cholesterol 15mg	5%
Sodium 2mg	0%
Total Carbohydrate 2.0g	1%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 0.0g	1%

Vitamin A	5%		Vitamin C	11%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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