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.
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Ingredients
- 1/2 c 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
- Salt
- pepper
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