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8
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 sea scallops
(diver scallops are best),
tough muscle on side
removed flour, to lightly
dust scallops
½ teaspoon kosher salt
¼ teaspoon freshly ground
black pepper
2 teaspoons extra virgin
olive oil
¾ cup dry white vermouth
¾ cup fresh tangerine juice
1 tablespoon finely chopped
shallot
2 tablespoons 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
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 to 3
minutes, until golden brown – do not
turn or move. Turn scallops and
cook for 2 to 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. 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 all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
zest of 1 medium
grapefruit, finely chopped
3 cups granulated sugar,
divided
1 cup unsalted butter, cut
into 1-inch pieces, at room
temperature
6 large eggs
1 cup plain nonfat or lowfat
yogurt
1 teaspoon pure almond
extract
½ teaspoon pure vanilla
extract
¾ cup fresh pink grapefruit
juice, divided
2 cups powdered sugar
Preheat the oven to 350°F. Butter
and flour a 10-inch 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 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
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