Cuisinart WOK-703C - Manuel (Page 20)

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 ⁄
2
tablespoon (25 ml) minced fresh dill
1 tablespoon (15 ml) minced fresh ginger
1 ⁄
2 teaspoon (2 ml) granulated sugar
1 ⁄
2
teaspoon (2 ml) kosher salt
1 ⁄
4
teaspoon (1 ml) freshly ground white pepper
zest of one lemon
1 ⁄
4
cup (50 ml) dry vermouth
1 ⁄
2
tablespoon (7 ml) extra virgin olive oil
1 1 ⁄
2
pounds (750 g) fresh Boston Scrod cut into 4 portions, 1-inch (2.5 cm)
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 ™ Electric Wok. Place the steamer insert
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
SCALLOPS WITH FRESH CORN
Makes 2 servings
1 1 ⁄
2
teaspoons (7 ml) cornstarch
1 1 ⁄
2
teaspoons (7 ml) dry white wine
1 ⁄
4 teaspoon (1 ml) salt
1 pound (500 g) sea scallops, tough side muscle removed
1 ⁄
2 cup (125 ml) chicken stock or clam juice
2 tablespoons (30 ml) fresh lime juice
2 1 ⁄
2
tablespoons (40 ml) olive oil, divided
2 teaspoons (10 ml) minced garlic
2 tablespoons (30 ml) minced shallots
1 cup (250 ml) fresh raw corn (or frozen)
1 ⁄
4 cup (50 ml) sliced sun-dried tomatoes
3 green onions, thinly sliced (about 1 ⁄
4
cup)
1 ⁄
8 teaspoon (1 ml) hot red pepper flakes (optional)
1 ⁄
3 cup (75 ml) chopped fresh basil leaves
Combine cornstarch, 1 1 ⁄
2
teaspoons (7 ml) wine and salt in a small bowl. Cut
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.
Drizzle 1 ⁄
2 tablespoon (7 ml) of oil into the hot wok and cook garlic and shallots
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.
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