---BILLS20086---
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 to taste

Combine 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.