To prepare the veal scallops with apricot citrus compote liquor recipe, first you will need to cut the scallop lengthwise into 12 inch cubes. Then, cut each scallop in half and place them in the bottom of the saucepan. Add 2 tablespoons of white wine and 1 tablespoon of sugar and bring to boil. Reduce the heat to medium-low and simmer until the sugar dissolves and the liquid begins to thicken, about 30 minutes. Remove the pan from heat and stir in 1 teaspoon of thyme and 2 teaspoons kosher salt. Allow the mixture to cool to room temperature.