Veal Scallops With Cranberry Citrus Compote

A simple dish from bon appetit 30-minute main courses. The compote can be made 3 hours ahead.

Combine dried cranberries and boiling water in small bowl.

Let stand 10 minutes.

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

Melt butter in heavy large 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 cranberry mixture to skillet and cook until mixture thickens , scraping up any browned bits , about 1 minute.

Mix in green onion.

Season compote with salt and pepper.

Spoon over veal.

dried cranberries, boiling water, orange juice, bourbon, orange peel, gingerroot, unsalted butter, veal scallops, green onion