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