Sauteed sea scallops in cranberry ginger sauc

1 Servings

Ingredients

Quantity Ingredient
⅛ cup Cranberries,rinse
¾ tablespoon Light brown sugar
¼ tablespoon Orange juice
1/16 teaspoon Orange zest
½ teaspoon Gingerroot,julienne
½ tablespoon Sugar
½ tablespoon Water
1/16 cup Butter
¼ pounds Sea scallops,rinse
⅛ cup Vermouth
⅛ cup Heavy cream

Directions

In small saucepan combine cranberries w/brown sugar, orange juice & zest. Cook on moderately low heat for 20min, stir occasionally. In skillet combine gingerroot, sugar & water, cook on moderately low heat til reduced by ½, add butter. Increase heat to moderately high, add scallops, patted dry & cook, stirring for 45sec-1min, til opaque & just cooked through. Transfer & keep warm, covered. Add vermouth & degalaze over moderately high heat. Add cream & cranberry mixture, cook, stirring for 2-3min, til thickened slightly. Gourmet, April'89,pp164

Related recipes