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
