Taste

DRINK / CHEERS / CUISINE / FOOD FILES

BY ALISON BAILIN BATZ /

BY DEBBY WOLVOS

At Fat Ox, chef-partner Matt Carter’s aim is to give guests a refined interpretation of bold rural Italian flavors kissed with inspiration from his storied culinary career. The New Bedford Scallops ($48) are a perfect example of his vision. The dish starts with a creamy risotto that has been infused with miso, toasted sunflower seeds, zucchini puree, shallots, butter, creme fraiche, olive oil, microplaned pecorino cheese, garlic, turmeric, saffron, salt, and pepper. U8 New Bedford scallops are cooked in a cast-iron skillet with thyme sprigs and bay leaves, then seared and basted in butter. The scallops, along with an Italian cured meat called guanciale, are then placed on top of the risotto. The dish is finished with roasted carrots and a rich garlic-infused carrot sauce. Fat Ox, 6316 N. Scottsdale Road, Scottsdale; 480.307.6900; www.ilovefatox.com.