NuWave Elite 20501, Manual

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Rinse scallops and drain on paper
towel. Mix together olive oil, soy sauce,
chili powder and cumin. Just prior to
cooking, toss scallops in marinade.
Place scallops on 3-inch rack. Cook at
400 degrees for 2 minutes per side, or to
desired readiness.
(4 servings)
Cheesy Crab Melts
7 ounces jumbo lump crab meat
1/2 cup shredded cheddar, brie
or Asiago cheese
1/4 cup celery, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 cup green onion, finely chopped
1/4 cup mayonnaise
1 teaspoon Russian-style mustard
or Dijon
1/2 teaspoon salt
1/4 teaspoon black pepper
3 English muffins
Pick through crab to make sure there
are no shells. Squeeze extra liquid from
crab meat. Combine all other ingredients
except English muffins. Gently fold all
together. Cut English muffins in half
horizontally. Place on 3-inch rack. Spread
crab mixture evenly over muffins. Bake at
375 degrees for 3-4 minutes per side, or
until cheese is bubbly.
(6 pieces)
Sweet Chili Scallops
16-18 ounces sea scallops
1/8 cup olive oil
1 tablespoon soy sauce
1 tablespoon sweet chili powder
1 tablespoon ground cumin
Combine bread crumbs, parsley, and
paprika in shallow dish. Combine yogurt
and mustard. Dip fish in yogurt mixture,
and dredge in bread crumb mix. Spray
3-inch rack and place fish on top. For
fresh fish, cook at 400 degrees for 3-4
minutes per side; 5-7 minutes if frozen.
The fish should be flaky and moist.
Squeeze fresh lemon over cooked dish.
(4 servings)
4 (6-ounce) orange roughy fillets
1/4 cup fine, dry bread crumbs
1 teaspoon fresh chopped parsley
1/2 teaspoon paprika
1/4 cup plain yogurt
1 teaspoon dry mustard
Non-stick cooking spray
Quick Fish Fillets
Seafood
[Photo: Quick Fish Fillets]