Rex Turner and Vincenzo Indelicato

Villa-O

Location 4514 Travis Street Dallas, TX 75205

Reservations 214.780.1880

Rex Turner, executive chef at Villa-O Restaurant, began his early career opening the Coyote Cafe at the MGM Grand in Las Vegas. From there, he was the executive chef of Gumbo’s in the Crescent Court in Dallas and both Austin locations. He has worked for Phil Romano as executive sous chef for two years at Nick and Sam’s Steakhouse.

Chef Turner works with Concept Chef Vincenzo Indelicato, who provides culinary direction for Villa-O. Being an Italian native and classically trained in the kitchens of Italy, Chef Indelicato has overseen kitchens throughout Europe, the Caribbean, and since 1987, the United States. Previously, Indelicato was the executive chef at sister restaurant, The Club.

Fennel Crusted Sea Scallops with Sweet Basil Vinaigrette, Arugula and Tomatoes

Ingredients

8 large sea scallops

2 cups of bread crumbs

1 teaspoon ground fennel

1/4 lb. arugula

1 cup red grape tomatoes

1 cup extra virgin olive oil

2 tablespoons red wine vinegar

2 oz. fresh basil

1 tablespoon honey

kosher salt

black pepper

canola oil

Method

1) Mix bread crumbs with ground fennel. 2) Remove side mussel from scallop and season with salt and pepper, roll scallops in bread crumbs until coated. 3) In a non-stick skillet, heat canola oil over medium heat, then place scallops in pan. 4) Cook each side until golden brown, about three minutes. 5) In a mixing bowl, mix arugula, tomatoes, 1 tablespoon extra virgin olive oil, salt and pepper. 6) Sauce—in a blender add honey, vinegar and basil, puree. Slowly add extra virgin olive oil until smooth, season with salt.

To Serve

Place sauce on plate. Arrange arugula in the center of the plate and scallops around.