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Sauteed Sea Scallops In Cranberry Ginger Sauc

Sauteed Sea Scallops In Cranberry Ginger Sauc comes together with Light Brown Sugar, Orange Juice, Sugar, Water, and Butter. Keep it handy for the next time you cook it.

Ingredients

• 3/4 tbsp
• 1/4 tbsp
• 1/2 tbsp
• 1/2 tbsp
• 1/8 cup
• 1/8 cup

Method (preview)

1. 1

   In small saucepan combine cranberries w/brown sugar, orange juice & zest.

2. 2

   Cook on moderately low heat for 20min, stir occasionally.

3. 3

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

4. 4

   Increase heat to moderately high, add scallops, patted dry & cook, stirring for 45sec-1min, til opaque & just cooked through.

5. 5

   Transfer & keep warm, covered.

6. 6

   Add vermouth & degalaze over moderately high heat.

7. 7

   Add cream & cranberry mixture, cook, stirring for 2-3min, til thickened slightly.

8. 8

   Gourmet, April'89,pp164