Garnish with grapefruit, orange and lime segments if you like.
Recipe information
Yield
Serves 4
Ingredients
1 3/4 cups canned unsalted chicken broth
1 cup pink grapefruit juice
1/2 cup orange juice
12 1 1/2-ounce veal leg round scallops, well trimmed
White pepper
1 tablespoon honey
1 large shallot, chopped
2 teaspoons arrowroot
2 to 3 tablespoons chopped fresh chives
Preparation
Step 1
Bring first 3 ingredients to simmer in heavy large skillet. Turn off heat and add veal in batches. Cook 2 minutes per side. Using tongs, transfer veal to plates. Season veal with salt and white pepper. Keep veal warm.
Step 2
Add honey, shallot and arrowroot to poaching liquid. Simmer until liquid is reduced to 3/4 cup, about 6 minutes.
Step 3
Pour sauce over veal and sprinkle with chopped chives. Serve.
Nutrition Per Serving
Per serving: calories
210; fat
3 g; sodium; 107 mg
cholesterol
100 mg
#### Nutritional analysis provided by Bon Appétit
