Pistachio-encrusted dish makes for a light and healthy appetizer

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From the June 2019 issue

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If you have a fondness for tasting menus and food festivals, you’ve probably noticed that scallops are a popular choice. There are good reasons for that. Despite their compact size, they’re sweet, meaty and succulent. They pair well with creative flavor combinations, and they’re easy to portion out at events.

At Victoria’s Restaurant, scallops are a staple on the menu. “They are our most popular appetizer,” says Bill Karrow, the executive chef of the Rehoboth establishment in the Boardwalk Plaza Hotel. “It’s nice and light.”

Lobster bisque gets a boost from Asian flavors

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From the May 2019 issue

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There are certain dishes associated with celebrations, vacations and self-gratification. Lobster tail is one. Steak is another. Along the coast, three steakhouses feature both, as well as the classic surf-and-turf combo.

It stands to reason that where there is lobster, there is often lobster bisque. But don’t expect the standard creamy creation at Harvest Tide Steakhouse in Lewes. Chef Danio Somoza’s Thai lobster bisque sports an Asian flair.

“It has the perfect balance of sweet and savory flavors,” says Somoza, who owns the restaurant with wife Gabby, brother Enrique Somoza and Enrique’s wife, Taryn.

Mix of Asian and Mexican ingredients elevate this dish beyond the beans and rice

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From the April 2019 issue

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With so many ethnic restaurants in the resort area, it’s hard to believe that coastal Delaware was once a desert for global cuisine. Today, you’re likely to find Asian, Latin and other international flavors on the menus of mainstream restaurants.

And those with an ethnic twist aren’t limited to traditional ingredients. Consider the shrimp bowl at Papa Grande’s Coastal Taqueria in Fenwick Island. As expected, it’s made with black beans, rice and ancho powder. But it also has soy sauce and cilantro. The latter, a staple of Mexican cuisine, is known as coriander in Asia, where it’s also a go-to herb.

Best associated with Asian cuisine, bowl dishes — Buddha bowls, acai bowls and poke bowls — were likely inspired by the meals of Buddhist monks, who received charitable food donations in bowls. In today’s trendsetting towns, they’re associated with healthy eating.