Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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