Cuisinart CCJ-100 manual Makes 2 servings Pound sea scallops, Fresh Citrus Vinaigrette

FRESH CITRUS “VINAIGRETTE”

Fresh orange and lemon juices replace the vinegar in this refreshing dressing. Try it on greens, or use it to create a salad with cooked rice (try a mixture of brown and wild rices), diced vegetables and chopped toasted nuts.

Makes 7/8 cup.

1teaspoon orange zest, finely chopped

1 teaspoon fresh thyme

6tablespoons fresh orange juice

2tablespoons fresh lemon juice

2teaspoons Dijon-style mustard pinch kosher salt

6tablespoons “light” olive oil

Place the zest, thyme, orange juice, lemon juice, and mustard in the work bowl of a Cuisinart® Mini-Prep®Food Processor. Process on Chop until blended, 10 seconds. With the machine running, add the oil through one of the small holes in the top. Process until completely emulsified.

Place the zest, thyme, orange juice, lemon juice, mustard, and salt in a small bowl. Whisk to blend. After mixture is blended, continue whisking and add the oil in a slow steady stream – continue whisking until the mixture is emulsified.

Nutritional information per serving

(1 tablespoon):

Calories 56 (91% from fat) • carb. 1g • pro. 0g fat 6g • sat. fat 1g • chol. 0mg • sod. 29mg calc. 3mg • Vit. C 5mg (8% DV) • fiber 0g

PAN-SEARED SCALLOPS WITH TANGERINE SHALLOT SAUCE

Serve with freshly steamed snow peas and brown rice to complete the plate

Makes 2 servings

1pound sea scallops

(Diver Scallops are best), tough muscle on side removed

flour to lightly dust scallops

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2teaspoons extra virgin olive oil 3/4 cup dry white vermouth

3/4 cup fresh tangerine juice

1tablespoon finely chopped shallot

2tablespoons heavy cream

Make sure scallops are completely dry. Lightly dust tops and bottoms of scallops with flour. Sprinkle with salt and pepper. Heat oil in a Cuisinart® 10-inch nonstick skillet over medium high heat. When hot, place scallops in a single layer in the skil- let and cook over medium high heat for

2-3 minutes, until golden brown – do not turn or move. Turn scallops and cook for 2 – 3 minutes on the other side, until golden brown and just barely firm. Transfer scallops to a warm plate and cover loosely. – Do not overcook, scallops will continue to cook as they rest while sauce is prepared.

Wipe the pan clean with double thickness of paper towel. Add wine, juice and chopped shallot to the pan. Cook over medium high heat to reduce liquid by half. When liquid is reduced, stir in heavy cream. Stir and cook until thickened and smooth. Pour half the sauce on each of two warm plates and arrange reserved scallops on the sauce to serve.

Nutritional information per serving:

Calories 408 (27% from fat) • carb. 20g • pro 39g fat 12g • sat. fat 4g • chol. 95mg • sod. 710mg calc. 91mg • Vit. C 36mg (60%DV) • fiber 0g

7