Side Pannel
Sauteed Sea Scallops in Cranberry Ginger Sauc
Sauteed Sea Scallops in Cranberry Ginger Sauc
- Recipe Submitted by ADMIN on 09/26/2007
Category: Shellfish
Ingredients List
- 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
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
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
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