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Chef Matt Gennuso from Chez Pascal in Providence, RI is known for tasty relishes and sauces both in his elegant restaurant and at his designer hot dog stand in the park across the street. His recipe for pine nut-raisin chutney, paired here with large, juicy grilled sea scallops, is another to add to your grilling file. Pine nuts are more perishable than other nuts and should be kept in an airtight container in the freezer. Toasting pine nuts is key whenever using them to bring out their delicious rich flavor. Simply set them in a heavy pan over heat and toss carefully until toasted light brown and let them cool in a dish. The pine nut chutney is best made in advance and chilled overnight, which makes this recipe all the more grill friendly. 1 cup golden raisins, halved if very large 12 large sea scallops
2. Preheat grill to medium-high. Brush scallops with oil, season with salt and pepper. Place on grill and cook, turning once, until just opaque, about 3-4 minutes. 3. To serve, line center of 4 salad plates with radish slices; top each with about ¼ cup chutney and 4 scallops. Garnish with small handful of dressed greens and an additional drizzle of olive oil. Serves 4. Special Thanks: |
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