Seared Sea Scallops at Vintner Grill

Executive chef Matthew Silverman has a way with marine bivalves. For his seared sea scallop entrée, Silverman uses fresh U-10 Diver scallops from Portland, Maine. They are crusted in coriander seed and black pepper, and then pan-roasted with olive oil to give them a good sear. They are finished with a little butter, fresh herbs and dried arbol chilies. But what happens after that changes with the seasons. “During the winter time, I like to do a risotto with them, sometimes using butternut squash,” Silverman says. “Currently we are serving them with a Moroccan sweet potato hash, fennel, harrisa, honey and a blood orange beurre blanc.” $29, 10100 W. Charleston Blvd., Suite 150, 214-5590.

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Mango Snow Ice with Boba at Tea Station

Dishing With Grace

Mango Snow Ice with Boba at Tea Station

Despite its name change from Tea Planet, this is still a local favorite, offering a wide variety of tea and coffee drinks in the heart of Chinatown. Best saved for the warmest of days, the snow ice drinks come in an array of flavors and can be ordered either with or without boba (tapioca balls). If you’re a tropical fruit lover, try the mango flavor, and don’t skip on the boba. The gelatinous texture may take some getting used to, but they’re a fun surprise when they sneak up the straw. $6.22 for medium, 4355 Spring Mountain Road, 889-9989.

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