FRESH CITRUS “VINAIGRETTE”
Fresh orange and lemon juices replace
the vinegar in this refreshing dressing.
Try it on greens, or use it to create a
salad with cooked rice (try a mixture of
brown and wild rices), diced vegetables
and chopped toasted nuts.
Makes 7/8 cup.
1
teaspoon orange zest, finely
chopped
1
teaspoon fresh thyme
6
tablespoons fresh orange juice
2
tablespoons fresh lemon juice
2
teaspoons Dijon-style mustard
pinch kosher salt
6
tablespoons “light” olive oil
Place the zest, thyme, orange juice,
lemon juice, and mustard in the work
bowl of a Cuisinart
®
Mini-Prep
®
Food
Processor. Process on Chop until
blended, 10 seconds. With the machine
running, add the oil through one of the
small holes in the top. Process until
completely emulsified.
Place the zest, thyme, orange juice,
lemon juice, mustard, and salt in a small
bowl. Whisk to blend. After mixture is
blended, continue whisking and add the
oil in a slow steady stream – continue
whisking until the mixture is emulsified.
Nutritional information per serving
(1 tablespoon):
Calories 56 (91% from fat) • carb. 1g • pro. 0g
fat 6g • sat. fat 1g • chol. 0mg • sod. 29mg
calc. 3mg • Vit. C 5mg (8% DV) • fiber 0g
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
1/2
teaspoon kosher salt
1/4
teaspoon freshly ground black
pepper
2
teaspoons extra virgin olive oil
3/4
cup dry white vermouth
3/4
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 Cuisinart
®
10-inch nonstick
skillet over medium high heat. When hot,
place scallops in a single layer in the skil-
let 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
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