Veal Scallops with Apricot-Citrus Compote *
scallions, spring or green onions
salt and black pepper
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.