Cuisinart WOK-703C manual Ginger Dill Boston Scrod, Scallops with Fresh Corn

bring to a boil. Reduce heat to 225ºF (100°C). Cover and steam 17 to 19 min- utes or until meat is cooked through and registers 170ºF (80°C) on an instant- read thermometer. Chicken may be served warm, or chilled. Slice to serve.

Nutritional information per serving:

Calories 181 (24% from fat) • carb. 2g • pro. 31g • fat 5g • sat. fat 1g

• chol. 79mg • sod. 672mg • calc. 33mg • fiber 0g

GINGER DILL BOSTON SCROD

Makes 4 servings

11⁄2 tablespoon (25 ml) minced fresh dill

1tablespoon (15 ml) minced fresh ginger

1⁄2 teaspoon (2 ml) granulated sugar

1⁄2 teaspoon (2 ml) kosher salt

1⁄4 teaspoon (1 ml) freshly ground white pepper zest of one lemon

1⁄4 cup (50 ml) dry vermouth

1⁄2 tablespoon (7 ml) extra virgin olive oil

11⁄2 pounds (750 g) fresh Boston Scrod cut into 4 portions, 1-inch (2.5 cm) thick lemon slices and fresh dill springs

Combine dill, ginger, sugar, salt, pepper, lemon zest, vermouth and olive oil in a flat plate. Coat fish and marinate for 20 minutes. Fold fish fillets so that they are an even thickness and place fish on a heatproof plate.

Add 4 cups (1 L) water to the Cuisinart™ Electric Wok. Place the steamer insert in the wok. Cover and turn to 400°F (200°C). When water is boiling, reduce heat to 225ºF (100°C). Place the plate on rack, cover and steam for 10 min- utes. To serve, garnish with lemon slices and dill sprigs.

Nutritional information per serving:

Calories 167 (16% from fat) • carb. 1g • pro. 30g • fat 3g • sat. fat 0g

• chol. 73mg • sod. 260mg • calc. 31mg • fiber 0g

SCALLOPS WITH FRESH CORN

Makes 2 servings

11⁄2 teaspoons (7 ml) cornstarch

11⁄2 teaspoons (7 ml) dry white wine

1⁄4 teaspoon (1 ml) salt

1pound (500 g) sea scallops, tough side muscle removed

1⁄2 cup (125 ml) chicken stock or clam juice

2tablespoons (30 ml) fresh lime juice

21⁄2 tablespoons (40 ml) olive oil, divided

2 teaspoons (10 ml) minced garlic

2tablespoons (30 ml) minced shallots

1cup (250 ml) fresh raw corn (or frozen)

1⁄4 cup (50 ml) sliced sun-dried tomatoes

3green onions, thinly sliced (about 1⁄4 cup)

1⁄8 teaspoon (1 ml) hot red pepper flakes (optional)

1⁄3 cup (75 ml) chopped fresh basil leaves

Combine cornstarch, 11⁄2 teaspoons (7 ml) wine and salt in a small bowl. Cut scallops in half horizontally. Add sliced scallops to cornstarch mixture and stir to coat evenly. Reserve while preparing the rest of the ingredients. Combine stock and fresh lime juice; reserve.

Preheat Cuisinart™ Electric Wok to 400°F (200°C). When hot, drizzle a table- spoon (15 ml) of oil down the sides of the wok. Stir-fry scallops in two batches [using 1 tablespoon (15 ml) oil each time], 2 to 3 minutes, or until slightly browned and almost cooked through. Remove and keep warm.

Drizzle 1⁄2 tablespoon (7 ml) of oil into the hot wok and cook garlic and shallots for 15 seconds (do not let burn), add corn, stirring for 1 minute. Add sun-dried tomatoes, green onions and red pepper flakes, if using, stir-fry 1 minute.

Add broth mixture and cook 1 minute. Return scallops to wok and cook for 1 additional minute or until just heated through. Garnish with basil.

Scallops with fresh corn may be served over steamed rice, or cooked spinach fettuccine.

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