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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 (500 g) sea scallops
(diver scallops are best), tough
muscle on side removed
flour to lightly dust scallops
½
teaspoon (2 mL) kosher salt
¼
teaspoon (1 mL) freshly ground
black
pepper
2
teaspoons (10 mL) extra virgin
olive oil
¾
cup (175 mL) dry white
vermouth
¾
cup (175 mL) fresh tangerine juice
1
tablespoon (15 mL) finely
chopped shallot
2
tablespoons (30 mL) 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 10-inch (25 cm) nonstick
skillet over medium-high heat. When hot,
place scallops in a single layer in the
skillet 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
Pink Grapefruit Cake
Similar to a pound cake. After baking,
fresh grapefruit syrup is poured over the
warm cake, and when cool, cake is
finished with a grapefruit glaze.
Makes 16–20 servings
butter and flour to prep pan
3
cups (750 mL) all-purpose flour
½
teaspoon (2 mL) baking soda
½
teaspoon (2 mL) salt
zest of 1 medium grapefruit,
finely chopped
3
cups (750 mL) granulated
sugar, divided
1
cup (250 mL) unsalted butter,
cut into 1-inch (2.5 cm) pieces,
at room temperature
6
large eggs
1
cup (250 mL) plain nonfat or
lowfat yogurt
1
teaspoon (5 mL) almond extract
½
teaspoon vanilla (2 mL) extract
¾
cup (175 mL) fresh pink
grapefruit juice, divided
2
cups (500 mL) powdered sugar
Preheat the oven to 350°F (180°C). Butter
and flour a 10-inch (25 cm) tube or Bundt
pan. Put the flour, baking soda and salt in
a medium bowl and stir to blend; reserve.
Put the zest, 2½ cups (625 mL) of the
granulated sugar, and the butter in a
large bowl. Using a hand mixer, mix the
sugar, butter and zest on low speed for
30 seconds to combine. Mix on medium
speed until creamed and light – about 3½
to 4 minutes. Scrape the bowl. Add the
eggs, yogurt, and extracts; mix on low
speed until well blended, about 1 minute.
Scrape the bowl. Add the dry ingredients
and mix on low speed for 30 seconds.
Scrape the bowl and mix until completely
blended, about 30 to 40 seconds.
Transfer the batter to the prepared pan
and spread evenly. Bake in the preheated
350° F (180°C) oven until a tester inserted
in the center comes out clean, 65 to 75
minutes. While the cake is in the oven,
prepare the syrup by combining ½ cup
(125 mL) of the grapefruit juice with the
remaining ½ cup (125 mL) of granulated
7
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