October 2018 | 75
Seagar’s Prime Steaks & Seafood is located at Hilton Sandestin Beach
Golf Resort & Spa, 4000 Sandestin Boulevard South, Miramar Beach,
Florida 32550. Open Tuesday- Thursday 6:00 p.m.- 9:00 p.m., Friday-
Saturday 6:00 p.m.- 10:00 p.m.
For more information, call (850) 622-1500 or visit www.seagars.com.
Seagar’s Seared Scallops
with Shrimp Agnolotti
Ingredients:
1 lb. all-purpose fl our
4 eggs
1 tbsp. olive oil
Pinch kosher salt
1 egg yolk
Shrimp fi lling (recipe to follow)
Seared scallops (recipe to follow)
Vegetables in pan sauce (recipe to follow)
Directions:
In a large bowl, combine and hand mix fi rst four ingredients until
smooth. Roll into a ball and wrap in plastic wrap, then refrigerate dough
at least two hours. Portion chilled dough into four equal portions and use
a pasta roller to begin rolling and folding dough until #2 setting on the
pasta machine is reached. Note: If using a rolling pin, roll until dough
is 1/8-inch thick. Portion rolled dough with a 2 or 3-inch square cookie
cutter and set aside.
Coat half of each pasta square with egg yolk. Spoon in a small amount
of fi lling and fold pasta in half, then pinch shut. Using the tines of a small
fork, pleat edges of pasta. Drop sealed pasta into boiling, salted water 3 to
4 minutes. Once they fl oat, remove from water.
Place agnolotti in the center of a shallow, round bowl. Slice scallops in
half and place each half on top of each agnolotti. Top with vegetables and
pan sauce and serve.
Shrimp Filling
Ingredients:
4 Extra Jumbo Gulf Shrimp (16-20 ct., peeled and deveined)
1 tsp. minced shallot
1 tsp. fresh chive, minced
1 tbsp. Boursin cheese
Olive oil
Directions:
In a large sauté pan over medium heat, sauté shrimp and shallots in olive
oil. Remove from heat and roughly chop the resulting mixture, then mix
in chive and Boursin cheese. Cool mixture completely before adding to
the agnolotti.
Seared Scallops
Ingredients:
3 scallops
Kosher salt
Black pepper
Blended oil
Directions:
Coat the bottom of a small skillet with blended oil and place over high
heat. Pat the scallops dry with a paper towel and season both sides of the
scallops with salt and pepper. Sear scallops on one side 3 to 4 minutes,
then fl ip and sear for 3 additional minutes. Remove from heat and set
aside.
Vegetables in Pan Sauce
Ingredients:
Handful of shallots, fi nely diced
Handful of beech and shitake mushrooms, sliced
Handful of baby bell peppers
Handful of snow peas
1/4 cup dry white wine
1/4 cup shrimp stock
Directions:
In a large skillet over medium heat, sauté vegetables for 2 minutes.
Deglaze pan with wine and add shrimp stock, then reduce heat for 3
minutes or until liquid begins to thicken.
are such temptations as Olive Oil Cake with candied
apple, tart lemon curd, and Chantilly cream as well
as the smoothly decadent Chocolate Praline—a rich
hazelnut mousse topped with caramel foam and toasted
pralines.
Clearly, Seagar’s has well earned its reputation of
unwavering excellence, crafting dishes so refi ned and
elegant, so perfectly infused with fl avor and fi nesse.
And while such perennial favorites as Tuna Tartare;
Osetra Caviar; and USDA Prime Filet Mignon, Ribeye,
Porterhouse, and New York Strip steaks could certainly
carry them on to continued success, Seagar’s forges on in
exploration of ever higher climes, reaching to push for
greater distinction at the top. From fi rst sip to last bite,
every moment spent at Seagar’s Prime Steaks & Seafood
is the very defi nition of “prime”—and they’re taking
even that to new heights.
74-75 CoastalCuisine - Seagar's.indd 2
9/26/18 5:30 PM