Veal Scallops With Cranberry-Citrus Compote |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A simple dish from Bon Appetit 30-Minute Main Courses. The compote can be made 3 hours ahead. Ingredients:
1/3 cup dried cranberries (1 ounce) |
3 tablespoons boiling water |
3 tablespoons orange juice |
1 tablespoon bourbon |
1 teaspoon orange peel, minced |
1/2 teaspoon gingerroot, minced |
1 1/2 tablespoons unsalted butter |
8 ounces veal scallops, thin |
1 green onion, minced |
Directions:
1. Combine dried cranberries and boiling water in small bowl.
2. Let stand 10 minutes.
3. Add orange juice, bourbon, orange peel and ginger, stir to blend.
4. (Can be made 3 hours ahead; Cover cranberry mixture and let stand at room temperature).
5. Melt butter in heavy large skillet over medium-high heat.
6. Season veal with salt and pepper.
7. Add veal to skillet and saute until brown and just cooked through, about 2 minutes per side.
8. Using tongs, transfer veal to plates.
9. Add cranberry mixture to skillet and cook until mixture thickens, scraping up any browned bits, about 1 minute.
10. Mix in green onion.
11. Season compote with salt and pepper.
12. Spoon over veal.
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