INGREDIENTS

Black Thai Rice:
1 cup black Thai Rice
1-1/2 cups chicken broth
1 teaspoon white pepper
1 teaspoon salt

Sauce:
1/2 teaspoon garlic, minced
1 tablespoon shallots, sliced
1 tablespoon butter
1/4 cup white wine
1/2 cup crushed pineapple
1 cup heavy cream
Salt and pepper to taste

Seafood:
2 – 8oz cold water lobster tails, broiled and sliced
3 – 2/4 jumbo shrimp, steamed
4 – U-10 Scallops, steamed

Roasted Pineapple:
1 whole fresh pineapple split lengthwise and center scooped out

INSTRUCTIONS
Black Thai Rice:
Mix all and place in greased baking dish. Cover with foil and bake at 350 degrees for 45 minutes. Take out of oven and let Stand until all liquid is absorbed.

Sauce:
Sauté Garlic and shallots in butter until translucent. Add remaining ingredients and bring to a boil. Reduce heat and let sauce simmer until thickened.

Seafood: See ingredients list

Roasted Pineapple:
Roast in oven at 350 degrees for twenty minutes

Assembly:
In a saucepan, heat sauce and seafood until warm. Take roasted pineapple from the oven and fill the bottom with Warm, Thai rice. Top each half with seafood mix.

Number of Servings: 3
Prep and Cooking Time: 1 hour

Recipe by: Lance McFarland
Restaurant Name: Marina Grog & Galley