Sauteed Sea Scallops in Cranberry Ginger Sauc

Directions

In small saucepan combine cranberries with brown sugar, orange juice and zest.

Cook on moderately low heat for 20 min, stir occasionally.

In skillet combine gingerroot, sugar and water, cook on moderately low heat til reduced by ½, add butter.

Increase heat to moderately high, add scallops, patted dry and cook, stirring for 45sec-1min, til opaque and just cooked through.

Transfer and keep warm, covered.

Add vermouth and degalaze over moderately high heat.

Add cream and cranberry mixture, cook, stirring for 2-3min, til thickened slightly.