Wild Maine Scallop, Black Truffle Creamed Corn at Aquaknox, Venetian Las Vegas


When it comes to scallops, I'm usually in the camp of "sear it with butter and leave it alone." But at Tom Maloney's elegantly stalwart Vegas outpost, I'll gladly make an exception. Here, a seared day boat scallop is enshrined on an island of applewood-smoked bacon polenta in a moat of black truffle creamed corn, and crowned by more truffle shavings and microgreens for earthy, vegetal, savory and sweet contrasts in every bite. Regal.


Click the photo above for a full view!