Cuisinart CCJ-500 Manual - Page 8
Pan-Seared Scallops with, Tangerine Shallot Sauce, Pink Grapefruit Cake
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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 8