777 Main St.
Fort Worth, TX 76102
Grace’s Executive Chef Blaine Staniford takes a modern approach to classic American cuisine. During the heat of the summer, one can enjoy the chilled Texas corn and potato soup topped with blue crab and sweet pepper piperade (a mixture of a variety of roasted bell peppers, tomatoes, shallots, garlic and capers with olive oil). The tomato and melon salad garnished wild arugula, Castelvetrano olives, house made Stracciatella cheese tossed with eight year old balsamic vinegar is a good prelude to Grace’s signature dish that has been on the menu since the restaurant opened eight years ago. The Maine diver scallops are about the size of a silver dollar. The hand-caught scallops are seasoned with served with salt and pepper, pan seared and finished with a finely minced carrot, onion, celery, chive and American sturgeon butter sauce. Roasted potatoes are made into cakes and serve as the first layer to the dish. A creamed leak ragout serves as the second layer and it is topped with the scallops for a short tower of “Grace.”
1600 S. University Drive
Fort Worth, TX 76107
Located in the West Cliff/TCU area, Pacific Table is a great place for brunch, lunch or dinner. Although, there are many things to choose from, like the sushi, east and west coast oysters, cedar plank roasted salmon, a pecan veggie burger and their nightly featured items, the scallop salad is the way to go for a summer dish that will fill you up but not weigh you down. Locally-grown organic greens serve as the base with apples and golden raisins topped with pan-seared scallops and house vinaigrette.
2731 White Settlement Road
Fort Worth, TX 76107
North Texas native, chef and owner Marcus Paslay took his love for fine cuisine and traveled through six states as a working tourist. While in Alaska, Paslay learned how to prepare fresh seafood. As a first course, Paslay’s Clay Pigeon Food and Drink offers large seared diver scallops, salted, served with potato gnocchi, shaved and pickled heirloom carrots, English peas with carrot beurre blanc sauce and sprinkled house smoked bacon.
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3314 Knox St.
Dallas, TX 75205
If you want to be transported to a bustling Parisian seaside bistro, visit Toulouse Café and Bar on Knox. French-born and trained Executive Chef Yoann Lardeaux has mastered the art of fine dining through his appointments in France, Spain and Switzerland. Delivered daily, Toulouse Café and Bar serves fresh diver scallops that are pan seared and served atop a corn, English pea, Parmesan cheese and Lardon risotto, wilted garlic and shallot arugula sits in the center of the circle of scallops and each scallop is topped with a variety of citrus breadcrumbs and zest. The scallops are available for brunch, lunch or dinner.
5027 W. Lovers Lane
Dallas, TX 75209
One of Neighborhood Services best-loved dishes is the caramelized sea scallops. They are so popular that they have stayed on the menu for the past seven years. Neighborhood Services Director of Culinary Operations Jeff Bekavac starts off with scallops from the Northeast coast of the United States. The scallops are then seasoned with salt, pan seared on one side till they are caramelized and then Spanish chorizo, lemon, blistered red and yellow cherry tomatoes (to boost a sweetness) and butter are added to the cooking process. A Vermont sharp white cheddar cheese polenta is prepared and sits center in a bowl and the scallops are placed around the grain. The dish is garnished with frisée and watercress dressed with a white balsamic vinaigrette.
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