Featured Recipe

Chorizo Wrapped Scallops Served with Corn and Goat Cheese Polenta

Corn and Goat Cheese Polenta

Heat half and half, water, sour cream and salt and pepper to a slight boil. Sprinkle in the cornmeal while whisking. Keep a steady whisk on it for about 30-35 minutes. Fold in remaining ingredients. Keep warm.


Wrap each scallop individually with thin sliced Chorizo. Sear in a hot skillet in clarified butter or vegetable oil, until golden brown on outside and medium rare in the middle. Chef James recommends serving this dish with plantain chips.

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