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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Picking picnic vino

The Grape Nut

Picking picnic vino

Soaring temperatures recently drove me to head for the hills—literally (The Resort on Mount Charleston and Montage Deer Valley, Park City, Utah). What better time for a picnic? But picnics require picnic wines, which are ideally somewhat light, refreshing and go with just about anything you might throw in your basket or backpack. If I have the space, I’ll pack a 750-milliliter of a citrusy sauvignon blanc such as that by Kim Crawford, Icon by Nobilo.

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