Cuisinart CCJ-500 - Manual (Page 8)

8
Pan-Seared Scallops with
Tangerine Shallot Sauce
Serve with freshly steamed snow peas
and brown rice to complete the plate.
Makes 2 servings
1 pound sea scallops
(diver scallops are best), tough
muscle on side removed
flour to lightly dust scallops
½ teaspoon kosher salt
¼ teaspoon freshly ground black
pepper
2 teaspoons extra virgin olive oil
¾ cup dry white vermouth
¾ cup fresh tangerine juice
1 tablespoon finely chopped
shallot
2 tablespoons 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
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
zest of 1 medium grapefruit,
finely chopped
3 cups granulated sugar, divided
1 cup unsalted butter, cut
into 1-inch pieces, at room
temperature
6 large eggs
1 cup plain nonfat or lowfat
yogurt
1 teaspoon almond extract
½ teaspoon vanilla extract
¾ cup fresh pink grapefruit juice,
divided
2 cups 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
½ cup of granulated sugar in a small
saucepan. Cook over medium heat until