1. On a heated grill, place the pineapple down and cook for 2 minutes, flip and cook for an additional two minutes. 2. Once cooled, chop pineapple, including the core, into small dices.

Crispy grit cake, sauteed baby spinach, Winni ale butter sauceCrispy grit cake- 1 cup white grits- 3 cups heavy cream- 1/2 cup cheddar cheeseS&P- Boil heavy cream, add grits, turn to medium heat ...

Sea scallops, with their beautiful fan-shaped shells, are prized among the luxury seafoods, along with lobsters and crabs. As with many such things, the simplest preparations are usually the best ...

8 jumbo shrimp, peeled and deveined, per skewer 8 jumbo sea scallops per skewer 3 tsp. kosher salt 2 tsp. freshly ground black pepper 2 Tbsp. olive oil ¼ cup lemon juice ½ cup warm mango salsa ...

For example, U-10s, the showy, jumbo scallops that many restaurants use, are roughly 10 to the pound. Most sea scallops in regular markets are U-20 or smaller. ...

Seared jumbo scallops with creamy asparagus risottoRecipe adapted from Prime restaurant. The scallops are garnished with a parmesan crisp.4 tablespoons olive oil, divided1/2 white onion, diced1 ...

Wrap a piece of bacon around a jumbo scallop. Skewer it with the wooden kebab stick. Repeat for the remaining scallops. Place no more than 3 wraps on each skewer. 4.

Scallop fans are sure to love the Baja Shrimp and Day Boat Scallops -- two jumbo sea scallops and five jumbo Baja shrimp grilled and served over jasmine rice. Nakama 1611 East Carson St.

The kitchen must be aware they’re doing something very right here, because the exact same sauce appeared on a special one night, where it was served with beautifully seared, moist, and tender jumbo ...

Parmesan Risotto8 cups chicken stock1 diced onion3 tablespoons butter2 garlic cloves2 1/2 cups Arborio rice2/3 cup Jewell Towne Cayuga wine1/2 cup heavy cream1/2 cup grated parmesan cheesePan ...