| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Shellfish, Saute | 1 | Servings | |
INGREDIENTS
| 1/8 | c | Cranberries,rinse |
| 3/4 | tb | Light brown sugar |
| 1/4 | tb | Orange juice |
| 1/16 | ts | Orange zest |
| 1/2 | ts | Gingerroot,julienne |
| 1/2 | tb | Sugar |
| 1/2 | tb | Water |
| 1/16 | c | Butter |
| 1/4 | lb | Sea scallops,rinse |
| 1/8 | c | Vermouth |
| 1/8 | c | Heavy cream |
INSTRUCTIONS
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 1/2, 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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