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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Stuffed Dates at Firefly

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Stuffed Dates at Firefly

John Simmons, chef and managing partner of Firefly, says this dish has been a top-seller since the local chain’s debut. “We take a gooey Medjool date, remove the pit and replace it with a smoked almond, then wrap it in thick-cut apple wood-smoked bacon, lightly fry ’em and sauce them with a tangy red-wine sauce and top with blue-cheese crumbles. They’re addictive.” We second that. $4, 9560 W. Sahara Ave., 834-3814; 3900 Paradise Road, 369-3971.