The Grille at Osceola

Chef Brad Parker
300 Tonawanda Drive
Pensacola, FL
850-435-5885



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Scallops Florentine,
Grilled Lamb Chops with Mint Pesto,
Milk Chocolate Grand Marnier Creme Brulee

Scallops Florentine

  • 6 large scallops
  • 2 cups washed baby spinach
  • 1 tomato
  • Assorted peppers
  • 1 Tbsp. canola oil

Remove adductor muscle from scallops. Season with salt and pepper. Triple wash spinach, dry and set aside. Remove flesh from tomato and cut into triangles or squares. Do the same for the peppers. In a sauté pan, begin to sear scallops in canola oil. Cook on high heat for 3-4 minutes per side. While cooking the scallops, add the cut vegetables to the pan. In a hot pan, add the spinach. Cook for one minute.

Basil Puree:

  • 1/2 lb. basil leaves
  • 3/4 cup canola oil
  • Salt and pepper to taste

Puree the basil with oil in a blender. Season with salt and pepper. Serve with scallops and vegetables.

Serves 2

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Grilled Lamb Chops with Mint Pesto

  • 1 rack of New Zealand lamb (18-20 oz.)
  • 1/4 cup fresh mint
  • 2 Tbsp. pine nuts
  • 3/4 cup canola oil
  • 2 Tbsp. Parmesan cheese
  • Salt and pepper to taste
  • 1 lb. purple Peruvian potatoes
  • Heavy cream
  • 2 Tbsp. whole butter
  • White asparagus

Cut lamb and season with salt and pepper to taste. Set aside in refrigerator. In a blender, add mint, canola oil, pine nuts and Parmesan cheese. Blend until smooth. Peel potatoes (may substitute Idaho potatoes) and boil until soft. Whip with cream and butter; season and keep warm. Trim and steam or boil asparagus. Season with salt and pepper to taste. Grill lamb chops to desired doneness. Assemble with potatoes in center of plate. Press lamb chops into potatoes, lay asparagus around plate and dot with pesto.

Serves 2

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Milk Chocolate Grand Marnier Creme Brulee

  • 6 oz. whole milk
  • 6 oz. heavy cream
  • 4 egg yolks
  • 4 Tbsp. sugar
  • 1 vanilla bean, split
  • Zest of 1 orange
  • 1/4 oz. Grand Marnier
  • 1/4 oz. triple sec
  • 1 oz. chopped milk chocolate

In a saucepan, scald the cream, milk, and vanilla bean. Set aside. In a separate pan, whisk in sugar and egg yolks. Set over a simmering water bath until thickened to the ribbon stage. Temper in the scalded milk/cream mixture. Continue to whisk until thick once again. Stir in the Grand Marnier, triple sec and white chocolate. Ladle into serving dishes and chill for three hours. Top with sugar and caramelize with a torch.

Serves 2

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