Pan Seared Scallops by Chef Giovanni Filippone
Pan Seared Scallops and A Vue

If you've ever eaten at Vue on 30A, you know that the view is worth writing home about. (If you haven't, here's a 360-degree video as proof.) Perched above the Gulf on Scenic Highway 30A in Santa Rosa Beach, you'd be forgiven for assuming the focus isn't on the food. Quite to the contrary, Chef Giovanni Filippone has been awarded by Best Chefs America and featured on TV's “Hell's Kitchen” – twice! And Vue on 30A itself has been voted “Best Waterfront Dining” by Florida Travel & Life Magazine as well as “Best Place to Watch a Sunset” by Destin Magazine readers.

Chef Gio, as he's known, grew up near the water in Bayonne, New Jersey, and he felt at home when he began cooking in South Walton. The fresh seafood, meat and produce inspire him to use his mother's creative influence to create exciting and flavorful dishes that represent the area.

One of Chef Gio's most popular and enduring dishes is his pan seared scallops with mango sauce. The concept of Gulf-to-table dining started right here in South Walton because of dishes like these, which put a twist on fresh seafood while still ensuring you get to taste what makes the local catch so special.

Now, you can bring a taste of the Gulf home to your kitchen! Try your hand at Chef Gio's pan seared scallops below.



Ingredients for Scallops:

  • 4 sea scallops
  • Salt and pepper
  • ½ oz oil


Ingredients for Mango Sauce:

  • 1 cup white wine
  • 2 oz white vinegar
  • 2 oz heavy cream
  • 4 oz butter
  • 4 oz peeled mango chunks


Optional Ingredients:

  • Chopped bacon
  • Balsamic glaze



  1. Lightly salt and pepper scallops to taste. In a hot pan, add oil and sear scallops until golden brown on both sides. 
  2. In a second pan, add mangos, wine and half of the heavy cream over medium heat and stir.
  3. Add remaining heavy cream, then slowly whisk in your butter, a little at a time.
  4. To finish, top with a chopped piece of bacon and a drizzle of balsamic glaze.