Heart Healthy Living - Summer 2010

Lemon-Dill Cauliflower and Broccoli (opposite) Prep: 25 minutes | Grill: 20 minutes Makes 4 servings | Serving size: 1 cup

Curried Sea Scallops

(opposite) Prep: 15 minutes | Grill: 8 minutes Makes 4 servings | Serving size: 1 packet

2 cups cauliflower florets

2 cups broccoli florets

1 tablespoon olive oil

2 teaspoons snipped fresh dill or

1∕ 2 teaspoon dried dill

1∕ 4 teaspoon finely shredded lemon peel 2 teaspoons lemon juice

1 small clove garlic, minced

1∕ 8 teaspoon sugar

1∕ 8 teaspoon dry mustard Fresh dill sprigs (optional)

1 pound fresh or frozen sea scallops 1 teaspoon curry powder

1∕ 4 teaspoon ground ginger

1∕ 8 teaspoon chili powder

2 cups cherry tomatoes or grape tomatoes, halved

1 tablespoon olive oil

2 tablespoons snipped fresh cilantro Lemon slices, halved (optional)

1. Fold a 36=18-inch piece of heavy-duty foil in half to make an 18-inch square. Place cauliflower and broccoli in center of the foil square.

2. In a small bowl, combine oil, the snipped or dried dill, lemon peel, lemon juice, garlic, 1∕ 8 teaspoon salt, sugar, mustard, and 1∕ 8 teaspoon black pepper; drizzle over vegetables. Bring up two opposite edges of the foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build.

3. Grill foil packet on the rack of an uncovered grill directly over medium coals about 20 minutes or until vegetables are tender, flipping packet once halfway through cooking and carefully opening packet to check doneness. (For a gas grill, preheat grill. Reduce heat to medium. Place foil packet on grill rack over heat. Cover and grill as above.)

4. If desired, garnish with fresh dill sprigs. Oven Method: Preheat oven to 350°F. Prepare as directed through Step 2. Bake packet directly on the oven rack about 35 minutes or until tender, flipping once halfway through cooking and carefully opening packet to check doneness.

1. Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Sprinkle scallops with curry powder, ginger, 1∕ 8 teaspoon black pepper, and chili powder; set aside. Tear off four 24=18-inch pieces of heavy-duty foil. Fold each in half to make an 18=12-inch rectangle.

2. Divide seasoned scallops and tomatoes among foil rectangles. Drizzle with oil. For each packet, bring up two opposite edges of the foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build.

3. Grill foil packets on the rack of an uncovered grill directly over medium coals 8 to 10 minutes or until scallops turn opaque, carefully opening packets to check doneness. (For a gas grill, preheat grill. Reduce heat to medium. Place foil packets on grill rack over heat. Cover and grill as above.)

4. Sprinkle individual servings with cilantro. If desired, serve with lemon slices. Oven Method: Preheat oven to 450°F. Prepare as directed through Step 2. Bake packets directly on the oven rack 10 to 12 minutes or until scallops turn opaque, carefully opening packets to check doneness. Serve as directed in Step 4.