By Sarah Murphy Robertson
My job at 30afoodandwine.com can often seem more like a privilege. In exploring the finest dishes offered along scenic highway 30A, I have the opportunity to sample some really special creations and meet the talented chefs behind them.
The Vue on 30A’s Pan Seared Scallops is a longtime guest favorite and after tasting this dish, I surely know why. Chef Giovanni Lucio Filippone is proud of the products they use to create this entrée and he kindly shared his techniques and vision behind its preparation.
Chef Giovanni explained the restaurant uses U10 sized Maine scallops that are dry-packed when shipped. Beyond their impressively generous size, the dry-packed scallops allow the sear to be picture-perfect: with the edges caramelized expertly and cooked to an optimal medium to medium well internal temperature.
Next, the subtle sweetness of the scallops is echoed in a tropical mango scented Beurre blanc sauce. Chef Giovanni has taken the classic Beurre blanc: a smooth and creamy warmed butter sauce with French origins, and added his own modern twist with mango. It is served atop a creamy risotto and with garlic-sautéed seasonally fresh vegetables. A bright drizzle of orange-infused balsamic reduction adds a delicate touch of acidity and then Applewood smoked bacon finishes the dish; adding texture and a crunchy salty component. It is a standout, sublime plate and will wow any diner.
It is clear that The Vue on 30A is committed to providing an outstanding experience for their guests. The gorgeous views of the emerald waters draw folks in and then the food they are served is equally as impressive. Chef Giovanni divulged he wants his guests “to truly dine, not just eat.” His modern take on this timeless dish will achieve this goal skillfully. We recommend you make plans to visit them (and order the scallops!) very soon.
For more information, please visit www.vueon30a.com