INGREDIENTS:

SYRUP AND SPICED SESAME OIL
1/4 cup sesame oil
1/4 teaspoon cayenne pepper
1-12 ounce bottle Ocean Spray® Cran•Grape® Grape Cranberry Juice Drink
8 ounces Ocean Spray® Jellied Cranberry Sauce
3 ounces fresh gingerroot, peeled and roughly chopped
3 ounces sugar
2 tablespoons mirin
2 tablespoons soy sauce
Salt and pepper to taste

SLAW
1-12 ounce Ocean Spray® Cran•Apple™ Cranberry Apple Juice Drink
1/2 cup red wine vinegar
3 1/2 ounces honey
1 tablespoon sesame oil
2 ounces sugar
6 ounces thinly sliced cabbage
3 ounces thinly sliced carrots
3 ounces thinly sliced daikon
1-6 ounce package Ocean Spray® Sweetened Dried Cranberries
1 ounce roughly chopped fresh cilantro
1 ounce celery seed
Salt and pepper to taste

12 ounces seedless cucumber, peeled and sliced 1/2 inch
12 sea scallops
24 26-to 30-count shrimp, peeled and tail on
Salt and pepper to taste

DIRECTIONS:

TO MAKE SYRUP AND SPICED SESAME OIL: Mix 1/4 cup oil and the cayenne in small cup; set aside. Combine juice drink, cranberry sauce, gingerroot, sugar, mirin and soy sauce in small saucepan. Bring to a boil. Reduce heat; simmer, stirring occasionally, until syrupy. Season with salt and pepper. Store in container in refrigerator until needed.

TO MAKE SLAW: Combine juice drink, vinegar, honey, 1 tablespoon oil and the sugar in bowl. Add cabbage, carrots, daikon, dried cranberries, cilantro, celery seed, salt and pepper; toss. Let stand for 20 to 30 minutes; strain off liquid.

Spoon syrup on plate. Drizzle with spiced sesame oil. Place cucumbers on one side of plate; place cucumbers on other side.

Season scallops and shrimp with salt and pepper. Sauté shrimp until done. Sear scallops in nonstick pan until golden on both sides (medium-rare). Place shrimp on cucumber slices; place scallops over slaw.

Makes 12 servings.

2009 Ultimate Cranberry Recipe Contest Finalist:
Katsuto Sandifer of Homestead Resort in Warm Springs, Va.