O'Briens Bistro

Chef Jim O'Brien
4350 Bayou Blvd., Pensacola, FL
850-477-9120

Grilled Stuffed Scallops, Pecan Crusted Grouper with Frangelica Sauce,
Baked Brie with Frangelica Sauce

Grilled Stuffed Scallops

• Cooking oil
• Pinch of chopped garlic
• 1 tsp. onions, chopped
• 12 fresh spinach leaves, chopped
• 1/2 cup Feta cheese, crumbled
• 1 oz. smoked salmon, sliced
• 12-14 oz. fresh sea scallops
• 1/2 cup balsamic vinegar
• 1 Tbsp.Dijon mustard

In a large skillet, add a dash of cooking oil and add garlic, onions, and spinach. Saute for a few seconds and remove from heat. Let cool and add cheese and mix. Lay a slice of smoked salmon out on a table and place a teaspoon of cheese mixture on top. Wrap salmon around cheese. Slice a small incision in the scallop side and place the salmon cheese mixture in the pocket. Grill on each side until done about 3 to 4 minutes. Mix vinegar and mustard together. Drizzle vinegar and mustard mixture over scallops and serve. Makes 4 portions.

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• 5 oz. pecans, finely chopped
• 2 oz. seasoned bread crumbs
• 4 grouper filets (5 oz. each)
• All purpose flour, as needed
• 1 cup milk
• Cooking oil
• 6 oz. heavy cream
• 3 oz. Frangelica liquer
• Dash of salt and pepper

Mix pecans and bread crumbs together. Preheat skillet to medium heat. Dredge the grouper in flour then into milk and then press into pecan mixture. Turn grouper over and press the other side. Place a small amount of cooking oil in the skillet and place grouper in pan and cook until brown about 5 to 7 minutes. Turn grouper over and continue cooking until done. In a large skillet add cream, Frangelica, salt and pepper. Simmer until thickened about 3 to 4 minutes. Pour sauce over fish or pour sauce on the plate and place fish on the sauce. Makes 4 servings.

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• 3 Tbsp. butter
• 2 Tbsp. water
• 6 Tbsp. brown sugar
• 1 oz. Frangelica liquer
• 6 Tbsp. chopped pecans
• 1 – 4.5 oz. Brie cheese wheel

Add butter, water, sugar and cook until thickened. Remove from heat and let cool. Add liquer and pecans. Bake brie in oven until soft (approximately 10 minutes at 325 degrees.) Pour sauce over brie, serve with French bread or crackers.

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