Guppy's on the Beach Seafood Grill & Bar

Today's Specials

Chef Scott's Specials
for September 26

Upcoming Events

Red Tide
Updated 9/20/18

4pm to 5.15pm Daily



Call Ahead

For your convenience, please call in advance and we'll be glad to place your name on our Call Ahead List


Book Online
or Call 727-593-2032


Sun - Thurs        11:30 - 10:00
Fri - Sat              11:30 - 10:30


Kona Coffee crust deep sea scallopís

     Serves four
    16 - U-10 fresh dry Scallop’s
    Drawn butter to sear

 Kona coffee rub
 2 tbl. Groung espresso
1 oz. Kosher salt
1/4 tsp. Cayenne pepper
1/4 tsp. Ground cinnamon
2 tsp. Ground chili powder
2 tsp. Ground coriander
2 tsp. Celery salt

Mix well.

 Mango vanilla bean sauce
1tbl. - vegetable oil
1tbl. - minced shallot
1 oz. Brandy
1 cup diced frozen mango or ripe fresh mango
½ cup medium chicken broth
1 vanilla bean sliced length way’s
1 cup heavy whipping cream 40%

    In a sauce pot, heat oil and sweat the shallot’s. Deglaze with the brandy and add mangoes. Add chicken stock, and the vanilla. Bring up to a slight simmer and cook until flavor’s are well incorporated. Add cream and cook for 3 to 5 minutes so sauce can thicken. Pull off stove and run through a blender until smooth. Adjust seasoning if needed. Reserve and keep warm.

     Coat scallops in the rub. In a saute pan, heat oil and sear off the scallop’s about 3 minutes  on each side to about medium rare. Pull off stove. On a plate pour out the sauce in equal amount’s and place the scallops on the sauce. Garnish with an edible orchid and some scallion grass.

Please join us by making your reservation online or by telephone. If you cannot find availability online, please call us and we will be happy to review our availability. Thanks so much, and we look forward seeing you soon!