Recipe By : Gourmet, April, 1989, pp164
Serving Size : 1 Preparation Time :0:00
Categories : Scallops
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/8 c Cranberries -- rinse
3/4 tb Light brown sugar
1/4 tb Orange juice
1/8 ts Orange zest
1/2 ts Ginger -- julienne
1/2 tb Sugar
1/2 tb Water
1/8 c Butter
1/4 lb Sea scallops -- rinse
1/8 c Vermouth
1/8 c Heavy cream
In small saucepan combine cranberries with brown sugar, orange
juice & zest. Cook on moderately low heat for 20 minutes, stirring
occasionally. In skillet combine ginger, sugar & water, cook on
moderately low heat until reduced by 1/2. Add butter. Increase heat
to moderately high, add scallops, patted dry & cook, stirring for
45 seconds to 1 minute, until opaque & just cooked through.
Transfer & keep warm, covered. Add vermouth & degalaze over
moderately high heat. Add cream & cranberry mixture, cook, stirring
for 2 to 3 minutes, until thickened slightly.
