16
5. Let skewers cook for 24 to 26 minutes, or until chicken is fully
cooked.
Nutritional information per serving:
Calories 161 (56% from fat) • carb. 4g • pro. 14g • fat 10g • sat. fat 2g
• chol. 33mg • sod. 217mg • calc. 25mg • fiber 1g
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 3 main course servings, or 6 first course servings
2
tablespoons (30 ml) fresh lemon juice
¾
teaspoon (3.75 ml) sea salt
½
teaspoon (2 ml) freshly ground black pepper
2
tablespoons (30 ml) extra virgin olive oil
12
large sea scallops, rinsed well and patted dry
6
tablespoons (90 ml) unsalted butter, room temperature
and cut into ½-inch (1.25 cm) pieces
¹∕³
cup (75 ml) parsley
1
teaspoon (5 ml) lemon zest
2
lemons, cut into 24 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
TM
Griddler
TM
Grill Centro to High.
3. Thread four 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.
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 339 (84% from fat) • carb. 3g • pro. 10g • fat 32g • sat. fat 15g
• chol. 80mg • sod. 633mg • calc. 26mg • fiber 0g
desserts
Grilled Fruit
Grilled fresh fruit makes a wonderful base for vanilla ice cream.
You may drizzle it with a little rum or liqueur and add a sprinkling of
chopped toasted nuts for a grilled fruit sundae.
Makes 6 to 8 servings
½
medium fresh pineapple, peeled, cored,
cut into ½- to ¾-inch (1.25 to 2 cm) slices*
2
bananas, halved and then cut into 4 pieces
1
large peach, pitted and quartered
1
mango, peeled, pitted and cut into 4 pieces
water (enough to cover the fruit)
juice of 1 lemon
2
tablespoons (30 ml) unsalted butter, melted
pinch ground cinnamon
1. Put the fruit into a large mixing bowl. Add enough water to the bowl
to fully cover the fruit. Stir in the lemon juice. Cover and refrigerate
for 20 to 30 minutes.
2. While the fruit is chilling, prepare the cinnamon butter. Stir the
butter and cinnamon together in a small bowl. Reserve.
