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

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Instructions

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.
2. Add honey, shallot and arrowroot to poaching liquid. Simmer until liquid is reduced to 3/4 cup, about 6 minutes.
3. Pour sauce over veal and sprinkle with chopped chives. Serve.