Entrees
Rotisserie Scallops with Lemon Herb Butter
Makes 4 servings
Rotisserie Scallops with Lemon Herb Butter
Makes 4 servings
The butter makes this dish rich and luxurious, but if you’re looking for a lighter meal, substitute extra virgin olive oil for the butter and serve on the side.
carb. 7g
pro. 39g
fat 29g
sat. fat 14g
chol. 130mg
sod. 910mg
calc. 69mg
fiber 0g
Ingredients
2 tablespoons fresh lemon juice ¾ teaspoon sea or kosher salt ½ teaspoon freshly ground black pepper 2 tablespoons extra virgin olive oil 16 sea scallops (about 2 pounds), rinsed well and patted dry 7 tablespoons unsalted butter, room temperature and cut into ½-inch pieces ⅓ cup parsley 1 teaspoon lemon zest
Preparation
In a small bowl, whisk the lemon juice together with the salt and pepper. Gradually whisk in the olive oil. Place the scallops in a large mixing bowl and toss with the lemon juice mixture. Cover the bowl with plastic wrap; let marinate in the refrigerator for about 1 hour. After the time as elapsed, thread the scallops on the provided skewers. Hang the skewers onto the roasting rack as instructed (page TK). Place in the Cuisinart® Vertical Rotisserie and set the temperature to 500°F. Set the timer to 16 minutes, or until scallops are opaque and thoroughly cooked. While the scallops are cooking, add the butter, parsley and lemon zest to the bowl of a Cuisinart® mini chopper fitted with the chopping blade. Process until thoroughly combined; reserve. To serve, place the scallops on a serving tray and dot with the lemon herb butter. You can also melt the butter and serve as a dipping sauce or drizzle over the top of the scallops.
