Try this Veal Scallops with Apricot-Citrus Compote recipe, or contribute your own.
Suggest a better descriptionCombine 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 saute 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.
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Serving Size: 1 Serving (333g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 736 | ||
Calories from Fat: 624 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.3g | 92 % | |
Saturated Fat 43.8g | 219 % | |
Monounsaturated Fat 17.9g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 183.2mg | 56 % | |
Sodium 90.6mg | 3 % | |
Potassium 461.9mg | 12 % | |
Total Carbohydrate 23.7g | 7 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 21.3g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 736
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