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13
Scallops with Lemon Herb Butter
The butter makes this dish rich and luxurious, but if you’re looking
for a lighter meal, substitute extra virgin olive oil for the butter
and serve on the side.
Makes 2 servings
1½ tablespoons fresh lemon juice
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1½ tablespoons extra virgin olive oil
6 large sea scallops, rinsed well and patted dry (should be
about ½ pound, depending on the size of the scallops)
3 tablespoons unsalted butter, room temperature and
cut into ½-inch pieces
2 tablespoons parsley
½ teaspoon lemon zest
1 lemons, cut into 8 small wedges
1. In a small bowl, whisk the lemon juice together with the salt and
pepper. Gradually whisk in the olive oil. Put the scallops into a large
mixing bowl and toss with the lemon juice mixture. Cover the bowl
with plastic wrap; let marinate in the refrigerator for about 1 hour.
2. About 10 minutes before the scallops have completed marinating,
preheat the Cuisinart
®
Compact Grill Centro to High.
3. Thread two of the provided skewers, alternating with the lemon
wedges and marinated scallops, starting with one lemon wedge
and then a scallop. You should have 3 scallops and 4 lemon
wedges per skewer. Fit skewers as instructed on page 5 of the
instruction booklet.
4. Cook for about 20 minutes, or until scallops are fully opaque. Be
sure not to overcook the scallops or they will be very tough.
5. While the scallops are cooking, put the butter, parsley and lemon
zest into the work bowl of a Cuisinart
®
Mini Chopper fitted with the
chopping blade. Process until thoroughly combined; reserve.
6. To serve, place the scallops on a serving tray and dot with the
lemon herb butter. You can also melt the butter and serve as a
dipping sauce or drizzle over the tops of the scallops.
Nutritional information per serving:
Calories 345 (73% from fat) • carb. 4g • pro. 19g • fat 28g • sat. fat 12g
• chol. 82mg • sod. 718mg • calc. 35mg • fiber 0g
Sausage with Peppers and Onions
Makes 2 servings
1 bell peppers, mixed in colors, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1 tablespoon olive oil
¼ teaspoon sea salt
pinch freshly ground black pepper
2 hot Italian sausage links, pricked on all sides with the tines
of a fork (Be sure that they are no thicker than 4-inches in
diameter)
2 French rolls or hoagie rolls, halved
1. Preheat the Cuisinart
®
Compact Grill Centro, fitted with the griddle
plate and the rollers, to High.
2. In a mixing bowl, toss the peppers and onions with the olive oil, salt
and pepper.
3. Once the rollers have preheated, for about 10 minutes, add 1
sausage link on rollers that are not sitting directly next to one
another. Sausages take about 10 minutes to fully cook.
4. While sausages are cooking, add the pepper/onion mixture to the
griddle plate. Sauté vegetables for about 10 to 15 minutes, tossing
occasionally.
5. Once sausages are fully cooked, prepare sandwiches. Place one
link in each roll, topped with the sautéed peppers and onions.
Nutritional information per serving:
Calories 507 (66% from fat) • carb. 26g • pro. 17g • fat 37g • sat. fat 12g
• chol. 69mg • sod. 1166mg • calc. 65mg • fiber 3g