Sauteed Sea Scallops In Cranberry Ginger Sauc Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/8 cup: Cranberries, rinse
3/4 tbsp: Light brown sugar,
1/4 tbsp: Orange juice,
1/16 tsp: Orange zest,
1/2 tsp: Gingerroot, julienne
1/2 tbsp: Sugar,
1/2 tbsp: Water,
1/16 cup: Butter,
1/4 lbs: Sea scallops, rinse
1/8 cup: Vermouth,
1/8 cup: 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,
April89,pp164
Source from luhu.jp
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,
April89,pp164
Source from luhu.jp