Crab Stuffed Sea Scallops; Easy Baked Mac ’N’ Cheese - Cook's Companion CC7115 User Manual

Crab Stuffed Sea Scallops

Serves 2–4
½ cup instant flour
½ teaspoon salt
½ teaspoon pepper
½ teaspoon paprika
1 large egg
1 tablespoon water
1 cup cracker crumbs
1 pound sea scallops, butterflied
non-stick spray
mixture for 2 4-ounce crab cakes—see previous recipe
1.
In a glass bowl, combine instant flour, salt, pepper, and paprika.
2.
In a shallow glass baking dish, beat egg and water together.
3.
Place cracker crumbs in another dish.
4.
Dip each butterflied scallop in the flour mix, then stuff with ½ table-
spoon of crab mixture.
5.
Dip each scallop in the egg then press into the cracker crumbs.
Repeat this procedure with remaining scallops.
6.
Place 4 scallops in the basket and spritz with oil.
7.
Put the basket and pan in the AIR FRYER.
8.
Set temperature to 400 degrees and set timer for 8 minutes.
9.
Once cooking is complete, remove. Repeat with remaining scallops.
10.
Serve with lemon wedges and chopped fresh parsley.
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Easy Baked Mac 'n' Cheese
Serves 2–3
1½ cups elbow macaroni
1 cup chicken broth
½ cup heavy cream
¾ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
¼ cup shredded Parmesan cheese
¼ teaspoon kosher salt, or to taste
¼ teaspoon fresh ground pepper
1.
Spray an oven-safe dish* with non-stick spray.
2.
Combine all ingredients and pour into dish.
3.
Place dish in the basket, then put the basket and pan into the AIR
FRYER.
4.
Set temperature to 350 degrees and set timer for 30 minutes.
5.
When cook time is complete, mac and cheese will be bubbling and
golden brown. Gently stir before serving.
* Accessory items are sold separately and are not included.
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