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Veal Scallops with Apricot-Citrus Compote *

 

6

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

½ cup apricots
dried
*
4 tablespoons water
boiling
4 tablespoons orange juice
2 tablespoons bourbon
1 ½ teaspoons orange zest
¼ teaspoon ginger
ground
*
2 tablespoons butter, unsalted
12 ounces veal cutlets
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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 8263% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 2mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 5% Vitamin C 11%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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