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Directions:
1.
Set induction cooktop to STIR-FRY and heat the oil in an 11" sauté pan. When the oil
becomes hot, add the onion and cook for 2 minutes.
2.
Add the bell peppers and white mushrooms and cook for 3 minutes.
3.
Add salt, pepper, and yellow squash, then cook for 3 minutes.
4.
Add the Rotini pasta and cook for 3 minutes.
5.
Pour in the marinara sauce and mix well. Switch induction cooktop to SIMMER and cook for
an additional 2 minutes until bubbly and serve.
SEARED SCALLOPS WITH LEMON BUTTER SAUCE
Serves: 4
Recommended Cookware: Induction Ready Grill Pan
Cooking Time: 4 min.
Ingredients:
1 pound large fresh sea scallops
Kosher salt and white pepper, to taste
1 lemon, zested
3 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons unsalted, sweet cream butter
Chopped fresh, fl at leaf parsley for garnish
Lemon, quartered for garnish
Directions:
1.
Pat scallops until very dry. Toss the scallops with 2 tablespoons of olive oil, salt and pepper.
2.
Set induction cooktop to SEAR and heat the oil in a grill pan. When the oil becomes hot, add
the scallops and cook the scallops on one side until golden brown, about 2-3 minutes.
3.
Add the butter to the pan. Just as the butter melts completely, turn the scallops over and
add the lemon juice.
4.
Cook scallops an additional minute and remove to a warm plate. Add lemon zest to pan and
stir sauce to blend.
5.
Spoon sauce of choice in the pan over the scallops, and sprinkle the parsley over the top.
6.
Serve Immediately.
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