| 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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