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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Evoking the soft pastel color of a beach sunset is Azure’s frozen Bellini. The original was created in Venice in the time of Hemingway at Harry’s Bar by Giuséppe Cipriani and named, it is said, for the 15th-century painter Giovanni Bellini, a painting of whose featured a shade of pink Cipriani supposedly wished to capture in a glass. Traditionally, a Bellini pairs white peach puree with prosecco; to achieve that famous shade of pink, just add a little cherry or raspberry juice.

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