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Blurring the lines between Asian, Cajun and Caribbean flavors, Chef Eric Troup has made his mark on the Gulf Coast culinary community... Read Full Bio

Seared Scallops with Bacon Braised Brussels Sprouts and Roasted red Pepper Puree
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Seared Scallops with Bacon Braised Brussels Sprouts and Roasted red Pepper Puree

Living on the Gulf Coast, seafood dominates the culinary scene. Scallops are a delicate and delicious option for a stunning appetizer presentation.

Serves 2


Always use the freshest ingredients possible & consult your local seafood provider.

6 10/20 Scallops Cleaned
10 Brussels Sprouts (cut in half)
2 oz Rendered bacon fat
½ Mango (Small Dice)
2 Red Bell Peppers
2 oz Olive oil
1 Tbsp Fresh Basil (minced)
3 GARLIC CLOVES  (minced)
1 Large Idaho Potato
16 oz Vegetable oil for Frying
Salt & Pepper to Taste
3 strips of cooked bacon (Chopped)

For Gaufrette Potato Garnish:
Slice the potatoes about 1/16-inch thick on a mandoline, using the waffle blade and turning the potato 1/4 turn after each cut. Put the slices immediately into cold water and keep there until you are ready to fry them. Drain and pat dry. Deep fry at 275 degrees until browned and crisp. Drain on a towel and salt generously.

For Red Pepper Puree:
Over an open flame, roast the pepper, until the skin is completely blackened. Using tongs, remove the pepper from the flame and put it in a covered bowl for 10 minutes to steam. Once the pepper has steamed, rub the charred skin from the pepper. Remove the seeds and the inner membrane, and then chop the pepper coarsely. In a blender, pulse the pepper with olive oil and garlic until the mixture is pureed and reaches your desired consistency. Season the puree with salt and pepper.

For Brussels Sprouts:
Blanche in pot of boiling seasoned water for 3-4 minutes. Remove the Brussels spouts from the boiling water and shock in cold ice water. Dry on paper towel. In a 10” sauté skillet over medium high heat add the rendered bacon. Should not be so hot that the fat is smoking. Add Brussels face down in the pan and cover with a lid. Cook for 4-5 minutes or until Brussels are tender, season with salt and pepper and remove.

For Scallops:
Remove the foot portion of the scallop and season. Do not salt ahead of time. Heat the same skillet that you cooked the brussles in with just a touch of the bacon fat in the pan. Heat pan on medium high and add the scallops. Sauté for about 1 ½ to 2 minutes per side. You are looking for a caramel color. Remove from the heat and plate your appetizer.

To assemble your appetizer:
On two large plates make a 8 inch ring using the red pepper puree, Place the cooked Brussels sprouts every couple of inches on top of the puree. Garnish the rings with the chopped bacon. In the center of the plate add 3 scallops to each plate in a triangle shape almost touching each other .Prop the potato gaufrette standing up between the scallops. Garnish with diced mangoes and serve.


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