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