Veal Scallops with Apricot-Citrus Compote *

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.