Sunbeam ST6820 Scallops with Chilli Ginger Dressing, green shallot, ends trimmed, thinly sliced

Recipes (continued)

Scallops with Chilli Ginger Dressing

Makes: 12

Preparation: 10 mins

Cooking: 5-7 mins

1 green shallot, ends trimmed, thinly sliced

1 garlic clove, crushed

1 tablespoon sweet chilli sauce

1 tablespoon lime juice

12 scallops, in half shell

½fresh long red chilli, halved lengthways, deseeded, thinly sliced

3cm piece ginger, peeled, cut into matchsticks

12 fresh coriander leaves

1.Combine shallot, garlic, sauce and juice in a small glass bowl. Set aside.

2.Clean scallops and arrange in steaming trays. Top with chilli and ginger. Drizzle with sauce. Place lid on and set timer (5 mins).

3.Transfer scallops to a large serving platter. Top with coriander leaves. Serve.

Nutritional per scallop: 0.2g fat; 81kJ;

3.9g sat fat; 0.09g fibre; 0.6g carbohydrate.

Fish on Almond, Olive & Spinach Couscous

Serves: 4

Preparation: 10 minutes (+ 1 hour marinating time)

Cooking: 10 minutes

4 (640g) firm white fish fillets (such as ling, bream, flake, blue-eye trevella)

3 teaspoons ground cumin

2 garlic cloves, crushed 1½ cups couscous

20g butter, chopped

1½ cups boiling vegetable stock

60g baby spinach leaves, shredded

½cup drained, sliced, stuffed green olives cup slivered almonds, toasted

lime or lemon wedges, to serve

1.Place fish, cumin and half the garlic in a glass bowl. Cover with plastic wrap and place in the fridge for 1 hour to allow the flavours to develop.

2.Arrange fish in steaming trays. Place lid on and set timer (10 mins).

3.Meanwhile, place couscous and butter in a heatproof bowl. Stir with a fork while pouring over the hot stock. Cover with plastic wrap and set aside for 5 minutes or until all the liquid is absorbed.

Stir in remaining garlic, spinach, olives and shallots until combined.

4.Spoon couscous among serving plates. Top with fish. Sprinkle with almonds and serve with lime or lemon wedges.

NOTE: You can substitute Jasmine rice for couscous if desired. Cook rice in rice cooker bowl following directions in the Guide to cooking rice (Page 12).

Nutritional per serve: 18g fat; 2504kJ;

4.8g sat fat; 3.8g fibre; 59g carbohydrate.

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