Veal Scallops With Cranberry-Citrus Compote

1. 1

   Combine dried cranberries and boiling water in small bowl.

2. 2

   Let stand 10 minutes.

3. 3

   Add orange juice, bourbon, orange peel and ginger, stir to blend.

4. 4

   (Can be made 3 hours ahead; Cover cranberry mixture and let stand at room temperature).

5. 5

   Melt butter in heavy large skillet over medium-high heat.

6. 6

   Season veal with salt and pepper.

7. 7

   Add veal to skillet and saute until brown and just cooked through, about 2 minutes per side.

8. 8

   Using tongs, transfer veal to plates.

9. 9

   Add cranberry mixture to skillet and cook until mixture thickens, scraping up any browned bits, about 1 minute.

10. 10

    Mix in green onion.

11. 11

    Season compote with salt and pepper.

12. 12

    Spoon over veal.

* Per serving · 4 servings · Values may vary.

No additional tips available.