Cuisinart CCJ-500 User Manual download pdf (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

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