Quench MagazineVeal Scallops with Apricot-Citrus Compote * | Liquor | Quench Magazine
Delight in tender veal scallops topped with a sweet apricot-citrus compote. Perfect for special dinners, this recipe from Quench Magazine combines flavors for a gourmet experience.
Ingredients
- 16 Dried apricots
- 4 tb Water; boiling
- 4 tb Orange juice
- 2 tb Bourbon
- 1 1/2 ts Orange peel; minced
- 1/4 ts Ground ginger
- 2 tb Unsalted butter
- 12 oz Veal scallops; thin
- 1 Green onion; minced
More Like This
Scallops with Citrus using a Thermomix - KudoCook
kudocook.com
Scallops with pea puree | Women's Weekly Food
womensweeklyfood.com.au
Scallop carpaccio with citrus vinaigrette and pistachios, an elegant and easy-to-prepare starter
en.petitchef.com
Scallops with citrus butter glaze | Les soeurs en vrac
lessoeursenvrac.com
Seared Scallops with Saison Jus and Succotash - CraftBeer.com
craftbeer.com
Pan Seared Scallops with Citrus Ginger Sauce
cooklist.com
Seared Scallops with Citrus Butter
cooklist.com
Pan-Seared Scallops with Orange Ginger Sauce | Recipe Cloud App
recipecloudapp.com