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| Sauteed Sea Scallops In Cranberry Ginger Sauc Recipe |
Category: Seafood / Shellfish
Rating:
N/A
Servings: 1
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Ingredients
1/8 cup cranberries,rinse
3/4 tablespoon light brown sugar
1/4 tablespoon orange juice
1/16 teaspoon orange zest
1/2 teaspoon gingerroot,julienne
1/2 tablespoon sugar
1/2 tablespoon water
1/16 cup butter
1/4 lb sea scallops,rinse
1/8 cup vermouth
1/8 cup heavy cream
Cooking 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 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
shellfish
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