Bayside Grill

Chef Anthony Wilson
14 Via De Luna, Pensacola, FL, 850-932-9898
27842 Canal Rd., Orange Beach, AL, 334-981-4899

Citrus Shrimp and Black Pepper Pasta, Scallops and Three Leaf Pesto Penne,
Pan Seared Mahi with Julienne Vegetables and Roasted Garlic Broth

Citrus Shrimp and Black Pepper Pasta

• 2 oz. clarified butter
• 6 shimp, peeled and deveined (16-20 ct.)
• 1 tsp. chopped shallots
• 1 tsp. chopped garlic
• Zest of 1 lemon
• Zest of 1 orange
• Zest of 1 lime
• Salt and pepper to taste
• 2 oz. white wine
• 4 oz. whole butter
• 2 oz. olive oil
• 8 oz. cooked fettucine
• 1/2 tsp. coarse ground black pepper

Heat clarified butter in a skillet. Lightly sear shrimp. Add shallots, garlic and zest of fruit and cook for a minute. Add salt and pepper to taste. Deglaze with the white wine. Reduce heat and slowly add the whole butter until incorporated. Keep warm. Heat olive oil in a separate sauté pan. Add cooked fettucine and heat through. Add coarse black pepper and evenly coat pasta. Serve pasta with shrimp mixture.

1 Serving

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• 2 oz. olive oil
• 6 oz. scallops (26-30 ct.)
• 3 oz. three leaf pesto
• Salt and pepper to taste
• 1 oz. white wine
• 4 oz. vegetable stock
• 8 oz. penne pasta, cooked
• 1 oz. roasted red pepper
• 1/4 oz. chopped parsley
• 2 oz. parmesan cheese

Heat oil in a medium skillet. Sear scallops until light golden brown. Add pesto and salt and pepper. Lightly roast in pan. Deglaze with white wine then add vegetable stock and pasta. Toss and heat thoroughly. Serve in a large pasta bowl and garnish with roasted peppers, parsley and parmesan cheese.

Serves 1

Three Leaf Pesto:

• 4 bunches fresh basil
• 2 bunches fresh cilantro
• 4 oz. fresh spinach
• 3 oz. garlic
• 4 oz. pine nuts
• 1/2 cup olive oil

Combine all ingredients in a food processor and mix until mixture becomes a smooth paste. Yields 1 lb.

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• 4 oz. clarified butter
• 8 oz. Mahi fish filet
• 2 oz. blackening seasoning
• Chopped garlic
• 4 oz. vegetable stock
• 1 oz. zucchini, julienned
• 1 oz. yellow squash, julienned
• 1 oz. leeks, julienned
• 1 oz. plum tomatoes, julienned
• Salt and pepper to taste

Heat 2 oz. of the clarified butter in a medium skillet. Season fish filet in blackening seasoning. Sear in a hot skillet and add garlic. Lightly roast, then add vegetable stock and let simmer until fish is cooked. While fish is cooking, heat the remaining clarified butter in a medium skillet almost to smoking point. Add vegetables and cook until golden brown. Add salt and pepper.

Serves 1

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