SAUTEED SEA SCALLOPS IN CRANBERRY GINGER SAUC

      Title: SAUTEED SEA SCALLOPS IN CRANBERRY GINGER SAUC
  Categories: Shellfish, Saute
       Yield: 1 Servings
  
     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
  
     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

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