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

½teaspoon kosher salt

¼teaspoon freshly ground black pepper

2teaspoons extra virgin olive oil

¾ cup dry white vermouth

¾ 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 10-inch nonstick skillet over medium-high heat. When hot, place scallops in a single layer in the skillet 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

Pink Grapefruit Cake

Similar to a pound cake. After baking, fresh grapefruit syrup is poured over the warm cake, and when cool, cake is finished with a grapefruit glaze.

Makes 16–20 servings

butter and flour to prep pan

3cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

zest of 1 medium grapefruit, finely chopped

3cups granulated sugar, divided

1cup unsalted butter, cut into 1-inch pieces, at room temperature

6large eggs

1cup plain nonfat or lowfat yogurt

1teaspoon almond extract

½ teaspoon vanilla extract

¾ cup fresh pink grapefruit juice, divided

2cups powdered sugar

Preheat the oven to 350°F. Butter and flour a 10-inch tube or Bundt pan. Put the flour, baking soda and salt in a medium bowl and stir to blend; reserve.

Put the zest, 2½ cups of the granulated sugar, and the butter in a large bowl. Using a hand mixer, mix the sugar, butter and zest on low speed for 30 seconds to combine. Mix on medium speed until creamed and light – about 3½ to 4 minutes. Scrape the bowl. Add the eggs, yogurt, and extracts; mix on low speed until well blended, about 1 minute. Scrape the bowl. Add the dry ingredients and mix on low speed for 30 seconds. Scrape the bowl and mix until completely blended, about 30 to 40 seconds. Transfer the batter to the prepared pan and spread evenly. Bake in the preheated 350° F oven until a tester inserted in the center comes out clean, 65 to 75 minutes. While the cake is in the oven, prepare the syrup by combining ½ cup of the grapefruit juice with the remaining

½cup of granulated sugar in a small saucepan. Cook over medium heat until

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Cuisinart CCJ-500 manual Pan-Seared Scallops with Tangerine Shallot Sauce, Pink Grapefruit Cake
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CCJ-500 specifications

The Cuisinart CCJ-500 is an innovative electric citrus juicer designed for home cooks and juice enthusiasts alike. Known for its combination of style and functionality, this juicer makes extracting fresh juice from citrus fruits like oranges, lemons, limes, and grapefruits a breeze.

One of the main features of the CCJ-500 is its patented Final-Spin technology. This cutting-edge feature maximizes juice extraction by ensuring that every last drop of juice is squeezed from the fruit. After the initial juicing process, the juicer engages in a final spinning action, which greatly reduces waste and enhances the overall yield. This means users can enjoy more juice without needing to exert excessive effort.

Another standout characteristic of the CCJ-500 is its adjustable reamer. This feature allows users to select the size of the reamer based on the type of citrus fruit being juiced. The reamer comes with two different cone sizes, providing versatility for small limes as well as larger grapefruits. The auto-reverse function further optimizes juice extraction, ensuring that the pulp is thoroughly removed from the fruit.

The design of the Cuisinart CCJ-500 is both stylish and practical. The appliance features a sleek stainless steel housing, which not only enhances durability but also complements modern kitchen aesthetics. Additionally, the large, 34-ounce capacity juice pitcher is an added convenience, allowing users to juice multiple fruits at once without the need for frequent emptying.

Ease of use is another highlight of the CCJ-500. It features a simple one-touch operation, making it accessible even for those with limited kitchen experience. Cleanup is a breeze as well, with removable parts that are dishwasher safe, ensuring that users spend less time cleaning and more time enjoying their freshly squeezed juice.

Overall, the Cuisinart CCJ-500 electric citrus juicer stands out for its unique features, advanced technologies, and user-friendly design. Whether you’re looking to whip up a refreshing breakfast beverage or a zesty cocktail ingredient, the CCJ-500 is a reliable and efficient choice that delivers excellent performance and delightful results. With its blend of convenience, efficiency, and aesthetic appeal, this juicer is an excellent addition to any kitchen.
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