Recipe - Sauteed Sea Scallops In Cranberry Ginger Sauc

1/8 cup Cranberries,rinse
Three fourths tablespoon Light brown sugar
One fourth tablespoon Orange juice
1/16 teaspoon Orange zest
One half teaspoon Gingerroot,julienne
One half tablespoon Sugar
One half tablespoon Water
1/16 cup Butter
One fourth pound Sea scallops,rinse
1/8 cup Vermouth
1/8 cup Heavy cream

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 45sec1min, til opaque & just cooked through.
Transfer & keep warm, covered. Add vermouth & degalaze over moderately high
heat. Add cream & cranberry mixture, cook, stirring for 23min, til
thickened slightly. Gourmet, April'89,pp164

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini