Tarragon Sea Scallops And Grilled Asparagus; Honey Glazed Chicken With Griddled Veggies - Cuisinart Griddler Combo CGR-55C Instruction/Recipe Booklet

T arragon Sea Scallops and Grilled Asparagus
Serve hot as an entrée, or chill and serve on a bed of greens for a dinner salad.
Makes 4 servings
¾ pound (375 ml) asparagus, trimmed and peeled
1½ tablespoons (25 ml) extra virgin olive oil, divided
¾ teaspoon (3.75 ml) kosher salt, divided
12 large sea scallops, uniform in size, tough muscle removed
5-6 sprigs fresh tarragon
/ teaspoon (0.5 ml) freshly ground black pepper
1
8
freshly grated lemon zest
lemon wedges
Fit the Cuisinart ® Griddler ™ Combo with one griddle plate and one grill plate;
preheat both to high.
Coat asparagus with ½ tablespoon (7 ml) olive oil; sprinkle with ½ teaspoon (7 ml)
of salt. Reserve.
Pat scallops dry. Combine the remaining olive oil with the tarragon, ground pepper
and remaining salt.
Once the grill is preheated, arrange asparagus on the grill plate and grill until
crisp-tender, about 3 to 5 minutes per side depending on the thickness of the
spears. Do this in several batches – do not overcrowd the grill. When ready to grill
the last batch of asparagus, arrange the seasoned scallops on the hot griddle side
of the grill. Cook for 2 to 4 minutes on each side, until firm and lightly golden – do
not overcook; overcooking will toughen the scallops.
Serve hot, garnished with a sprinkling of freshly grated lemon zest and lemon
wedges, or chill and serve atop a salad.
Nutritional information per serving:
Calories 80 (55% from fat) • carb. 5g • pro. 5g • fat 5g • sat. fat 1g • chol. 5mg • sod. 470mg
• calc. 46mg • fiber 2g
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Honey Glazed Chicken with Griddled Veggies

Makes 2 servings
Chicken
2 boneless, skinless chicken breasts (5-6 ounces [145 - 170 g] each)
1 tablespoon (30 ml) extra virgin olive oil
¼ teaspoon (1 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black pepper
Glaze
1½ tablespoons (25 ml) honey
1 tablespoon (15 ml) white wine vinegar
½ tablespoon (7 ml) Dijon-style mustard
¼ teaspoon (1 ml) freshly ground black pepper
3 tablespoons (45 ml) low-sodium soy sauce
Vegetables
½ medium zucchini, halved and cut into ½-inch (1.25 cm) semicircles
½ cup (125 ml) corn kernels (fresh or frozen)
½ medium-small onion, thinly sliced
1 tablespoon (15 ml) unsalted butter, melted
3 large fresh basil leaves, thinly sliced (chiffonade)
¼ teaspoon (1 ml) kosher salt, divided
¼ teaspoon (1 ml) freshly ground black pepper, divided
Fit the Cuisinart Griddler Combo with one griddle plate and one grill plate.
® ™
Preheat the grill side to high and the griddle side to medium.
Coat the chicken breasts with the olive oil; sprinkle with salt and pepper. Reserve.
Combine all ingredients for glaze. Brush each side of the chicken breasts with the
glaze.
In a medium bowl, toss the zucchini, corn and onion with the butter, basil, and half
of the salt and pepper.
Place the chicken on the preheated grill plate. Cook on each side for 3 to 3½
minutes, reapplying the glaze after each turn. Continue cooking for a total of about
10 minutes, or until the chicken is fully cooked.
While the chicken is cooking, arrange the vegetables on the preheated griddle
plate. Cook, stirring occasionally, 6 to 8 minutes, or until zucchini is tender and
lightly browned.
Nutritional information per serving:
Calories 610 (58% from fat) • carb. 30g • pro. 35g • fat 40g • sat. fat 10g • chol. 105mg • sod. 2150mg
• calc. 63mg • fiber 4g
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