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Ingredientes
- 1/8 c. Cranberries,rinse
- 3/4 Tbsp. Light brown sugar
- 1/4 Tbsp. Orange juice
- 63/1000 tsp Orange zest
- 1/2 tsp Gingerroot,julienne
- 1/2 Tbsp. Sugar
- 1/2 Tbsp. Water
- 63/1000 c. Butter
- 1/4 lb Sea scallops,rinse
- 1/8 c. Vermouth
- 1/8 c. Heavy cream
Direcciones
- 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 in butter. Increase heat to moderately high, add in scallops, patted dry & cook, stirring for 45sec-1min, til opaque & just cooked through.
- Transfer & keep hot, covered. Add in vermouth & degalaze over moderately high heat. Add in cream & cranberry mix, cook, stirring for 2-3min, til thickened slightly. Gourmet, April'89,pp164
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 184g | |
| Calories 326 | |
| Calories from Fat 159 | 49% |
| Total Fat 18.04g | 23% |
| Saturated Fat 10.89g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 274mg | 11% |
| Potassium 413mg | 12% |
| Total Carbs 21.58g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 17.2g | 11% |
| Protein 19.55g | 31% |
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