Sauteed Sea Scallops In Cranberry Ginger Sauce

Recipe Ingredients

1/8 cup	11g / 0.4oz	Cranberries - rinse
3/4 tablespoon	11ml	Light brown sugar
1/4 tablespoon	3.8ml	Orange juice
1/8 teaspoon	0.6ml	Orange zest
1/2 teaspoon	2.5ml	Gingerroot - julienne
1/2 tablespoon	7.5ml	Sugar
1/2 tablespoon	7.5ml	Water
1/8 cup	24g / 0.8oz	Butter
1/4 lb	113g / 4oz	Sea scallops - rinse
1/8 cup	29ml	Vermouth
1/8 cup	29ml	Heavy cream

Recipe Instructions

In small saucepan combine cranberries w/brown sugar, orange juice and zest. Cook on moderately low heat for 20 min, stir occasionally.

In skillet combine gingerroot, sugar and water, cook on moderately low heat until reduced by 1/2, add butter.

Increase heat to moderately high, add scallops, patted dry and cook, stirring for 45 sec to 1 min, until opaque and just cooked through. Transfer and keep warm, covered.

Add vermouth and deglaze over moderately high heat. Add cream and cranberry mixture, cook, stirring for 2-3 min, until thickened slightly.

Gourmet, April '89, pp 164

Source:
Joanna Pruess PRODIGY service Guest Chef

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