Ginger Dill Boston Scrod; Scallops With Fresh Corn; Steamed Shrimp Dinner For Two - Cuisinart WOK-703C Instruction Booklet

bring to a boil. Reduce heat to 225ºF (100°C). Cover and steam 17 to 19 min-
utes or until meat is cooked through and registers 170ºF (80°C) on an instant-
read thermometer. Chicken may be served warm, or chilled. Slice to serve.
Nutritional information per serving:
Calories 181 (24% from fat) • carb. 2g • pro. 31g • fat 5g • sat. fat 1g
• chol. 79mg • sod. 672mg • calc. 33mg • fiber 0g

GINGER DILL BOSTON SCROD

Makes 4 servings
1 1 ⁄ tablespoon (25 ml) minced fresh dill
2
1 tablespoon (15 ml) minced fresh ginger
1
⁄
teaspoon (2 ml) granulated sugar
2
1
⁄
teaspoon (2 ml) kosher salt
2
1
⁄
teaspoon (1 ml) freshly ground white pepper
4
zest of one lemon
1
⁄
cup (50 ml) dry vermouth
4
1
⁄
tablespoon (7 ml) extra virgin olive oil
2
1 1 ⁄ pounds (750 g) fresh Boston Scrod cut into 4 portions, 1-inch (2.5 cm)
2
thick lemon slices and fresh dill springs
Combine dill, ginger, sugar, salt, pepper, lemon zest, vermouth and olive oil in
a flat plate. Coat fish and marinate for 20 minutes. Fold fish fillets so that they
are an even thickness and place fish on a heatproof plate.
Add 4 cups (1 L) water to the Cuisinart
in the wok. Cover and turn to 400°F (200°C). When water is boiling, reduce
heat to 225ºF (100°C). Place the plate on rack, cover and steam for 10 min-
utes. To serve, garnish with lemon slices and dill sprigs.
Nutritional information per serving:
Calories 167 (16% from fat) • carb. 1g • pro. 30g • fat 3g • sat. fat 0g
• chol. 73mg • sod. 260mg • calc. 31mg • fiber 0g
™ Electric Wok. Place the steamer insert

SCALLOPS WITH FRESH CORN

Makes 2 servings
1 1 ⁄ teaspoons (7 ml) cornstarch
2
1 1 ⁄ teaspoons (7 ml) dry white wine
2
1
⁄
teaspoon (1 ml) salt
4
1 pound (500 g) sea scallops, tough side muscle removed
1
⁄
cup (125 ml) chicken stock or clam juice
2
2 tablespoons (30 ml) fresh lime juice
2 1 ⁄ tablespoons (40 ml) olive oil, divided
2
2 teaspoons (10 ml) minced garlic
2 tablespoons (30 ml) minced shallots
1 cup (250 ml) fresh raw corn (or frozen)
1
⁄
cup (50 ml) sliced sun-dried tomatoes
4
3 green onions, thinly sliced (about
1
⁄
teaspoon (1 ml) hot red pepper flakes (optional)
8
1
⁄
cup (75 ml) chopped fresh basil leaves
3
Combine cornstarch, 1 1 ⁄ teaspoons (7 ml) wine and salt in a small bowl. Cut
2
scallops in half horizontally. Add sliced scallops to cornstarch mixture and stir
to coat evenly. Reserve while preparing the rest of the ingredients. Combine
stock and fresh lime juice; reserve.
Preheat Cuisinart ™ Electric Wok to 400°F (200°C). When hot, drizzle a table-
spoon (15 ml) of oil down the sides of the wok. Stir-fry scallops in two batches
[using 1 tablespoon (15 ml) oil each time], 2 to 3 minutes, or until slightly
browned and almost cooked through. Remove and keep warm.
1
⁄
Drizzle tablespoon (7 ml) of oil into the hot wok and cook garlic and shallots
2
for 15 seconds (do not let burn), add corn, stirring for 1 minute. Add sun-dried
tomatoes, green onions and red pepper flakes, if using, stir-fry 1 minute.
Add broth mixture and cook 1 minute. Return scallops to wok and cook for
1 additional minute or until just heated through. Garnish with basil.
Scallops with fresh corn may be served over steamed rice, or cooked
spinach fettuccine.
20
1
⁄
cup)
4