Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/8  cup           cranberries -- rinse
     3/4  tablespoon    light brown sugar
     1/4  tablespoon    orange juice
     1/8  teaspoon      orange zest
     1/2  teaspoon      gingerroot -- julienne
     1/2  tablespoon    sugar
     1/2  tablespoon    water
     1/8  cup           butter
     1/4  pound         sea scallops -- rinse
     1/8  cup           vermouth
     1/8  cup           heavy cream

Preparation:

In small saucepan combine cranberries w/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 until reduced by 1/2, add butter. Increase heat to moderately high, add scallops, patted dry and cook, stirring for 45 sec to 1 min, until opaque and just cooked through. Transfer and keep warm, covered. Add vermouth and deglaze over moderately high heat. Add cream and cranberry mixture, cook, stirring for 2-3 min, until thickened slightly. Gourmet, April '89, pp 16