Veal Scallops with Cranberry Citrus Compote
Elevate your dinner table with the sophisticated flavors of Veal Scallops with Cranberry Citrus Compote, a dish that blends savory and sweet in perfect harmony. Tender veal scallops, delicately dredged in a seasoned flour coating, are pan-seared to golden perfection and paired with a vibrant cranberry citrus compote. This luscious sauce, made with fresh cranberries, zesty orange juice, honey, and a hint of cinnamon, offers a tangy-sweet contrast that beautifully complements the rich veal. Enhanced with fresh thyme for an herby finish, this elegant recipe is ideal for special occasions or a memorable weeknight dinner. Ready in under 40 minutes, it’s an impressive yet approachable dish that brings seasonal ingredients to life.
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Recipe Information
Ingredients
- 4 pieces veal scallops
- 0.25 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cups fresh cranberries
- 0.5 cups orange juice
- 1 tablespoons orange zest
- 2 tablespoons honey
- 2 tablespoons granulated sugar
- 0.25 teaspoons ground cinnamon
- 1 teaspoons fresh thyme leaves
Instructions
Place the veal scallops between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4 inch thick.
In a shallow bowl, combine the flour, salt, and black pepper. Lightly dredge each veal scallop in the seasoned flour, shaking off any excess.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the veal scallops for 2-3 minutes per side until golden brown. Cook in batches if necessary to avoid overcrowding the pan. Set the cooked scallops aside on a plate, tented with foil to keep warm.
In the same skillet, reduce the heat to medium and add the remaining butter and olive oil. Add the fresh cranberries, orange juice, orange zest, honey, granulated sugar, ground cinnamon, and thyme leaves.
Stir the mixture and cook for 8-10 minutes, or until the cranberries have burst and the compote has thickened slightly.
Return the veal scallops to the skillet and spoon the cranberry citrus compote over them. Allow to heat through for 2-3 minutes.
Plate the veal scallops and garnish with additional thyme leaves if desired. Serve immediately.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 528 mg | 23% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 19.6 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 314 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
