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| Home -> [Ginger, Herbs & Spices, Sauteeing, Scallops, Seafood, Shellfish, Stir-fry] -> [Sauteed sea scallops in cranberry ginger sauc Recipe] |
Sauteed sea scallops in cranberry ginger sauc
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Ginger, Herbs & Spices, Sauteeing, Scallops, Seafood, Shellfish, Stir-fry |
Rating: |
0 |
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Ingredients:
| 1/8
| cup | Cranberries, rinse | | 3/4
| tbsp | Light brown sugar | | 1/4
| tbsp | Orange juice | | 1/5
| tsp | Orange zest | | 1/2
| tsp | Gingerroot, julienne | | 1/2
| tbsp | Sugar | | 1/2
| tbsp | Water | | 1/5
| cup | Butter | | 1/4
| lbs | Sea scallops, rinse | | 1/8
| cup | Vermouth | | 1/8
| cup | Heavy cream |
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Procedures:
| 1 | In small saucepan combine cranberries w/brown sugar, orange juice & zest. | | 2 | Cook on moderately low heat for 20min, stir occasionally. | | 3 | In skillet combine gingerroot, sugar & water, cook on moderately low heat til reduced by ? add butter. | | 4 | Increase heat to moderately high, add scallops, patted dry & cook, stirring for 45sec-1min, til opaque & just cooked through. | | 5 | Transfer & keep warm, covered. | | 6 | Add vermouth & degalaze over moderately high heat. | | 7 | Add cream & cranberry mixture, cook, stirring for 2-3min, til thickened slightly. | | 8 | Gourmet, april"89,pp164 |
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