Preparation / Directions:
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
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