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1414
Scallops Provençal
The microwave shines when cooking
seafood and shellfish.
Makes 2 servings
1 pound sea scallops
(about 8 to 10 scallops)
¼ cup finely chopped shallot
or red onion
2 garlic cloves, finely chopped
½ teaspoon herbes de Provence
3 tablespoons dry white vermouth
or dry white wine
1 tablespoon extra virgin olive oil
¼ teaspoon kosher salt
1
⁄
8
teaspoon freshly ground pepper
1 can (14 to 15 ounces) diced
tomatoes, drained
10 niçoise or other black olives,
pitted and halved, optional
Rinse and pat scallops completely dry. Remove
tough muscle from side of scallop if still on, and
discard. Reserve scallops.
Place chopped shallots/onion, garlic, and her-
bes de Provence in a microwave-safe round
dish such as a deep dish pie plate. Stir in ver-
mouth, olive oil, salt, and pepper. Cover with a
round of waxed paper cut to fit on top of the
rim of the dish so that it is not touching the
food. Place in the Cuisinart
®
Compact
Microwave and microwave on high (PL 10) for
2 minutes. Stir, replace cover and microwave
on high for another 2 minutes.
Stir in diced tomatoes and olives if using. Cover
with the waxed paper and microwave on high
for 5 minutes. Stir. Microwave uncovered for 2
minutes. Remove about one third of the tomato
mixture.
Arrange the scallops in a circle on top of the
remaining tomatoes. Top with reserved tomato
mixture. Microwave on high for 4 minutes. Turn
scallops and Microwave on high for 1 minute
longer. Let stand 2 to 3 minutes before serving.
Scallops will continue to cook while resting –
resist the urge to microwave further.
Serving suggestion: serve with rice or pasta.
Nutritional information per serving
(without optional olives):
Calories 504 (27% from fat) • carb. 21g • pro. 62g
• fat 15g • sat. fat 1g • chol. 149mg • sod. 1133mg
• calc. 99mg • fiber 3g
Spicy Cajun BBQ Shrimp
Serve with crusty French bread
and lots of napkins.
Makes 4 to 6 servings
1-½ pounds medium (28-35 count)
shrimp, in shells
6 tablespoons unsalted butter, cut
into 6 pieces
6 tablespoons extra virgin olive oil
1
⁄
3
cup beer, at room temperature
¼ cup fresh lemon juice
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 cloves garlic, finely minced
1 large bay leaf
1 teaspoon freshly ground black
pepper
½-¾ teaspoon cayenne pepper, to
taste
½ teaspoon basil
½ teaspoon oregano
½ teaspoon rosemary
½ teaspoon thyme
½ teaspoon kosher salt
Rinse and drain shrimp, pat dry and reserve.
Place the remaining ingredients in a 1½-quart
microwave-safe round casserole or bowl that is
about 4 inches deep. Place in the Cuisinart
®
Compact Microwave and microwave on high
(PL 10) for 2½ minutes. Stir. Microwave on
medium-high (PL 7) for 4 minutes. Stir.
Microwave again on medium-high for 4 min-
utes. Stir well. Add shrimp and stir to coat.
Microwave on high for 3 minutes. Stir.
Microwave on high for 1 minute. Stir and let
stand for 2 minutes to complete cooking.
If there are any shrimp that appear under-
cooked at this point, return to the microwave
and cook on high for 30-second increments,
letting stand for 1 minute after each.
Nutritional information per serving:
Calories 346 (68% from fat) • carb. 2g • pro. 24g
• fat 26g • sat. fat 9g • chol. 252mg • sod. 505mg
• calc. 64mg • fiber 0g