Opus‘ fall menu is in full swing, and one of the best dishes sits squarely on the appetizer menu. As he’s known to do, executive chef Michael Long takes a typical combination (in this case, scallops and bacon) and elevates the dish to his standards.

Here, he wraps Maine-caught diver scallops with uncured pancetta, seasons them with salt and pepper, and sears them until just hot. Then, he plates the scallops with Brussels sprouts braised with dried cranberries, pancetta (plus pan drippings), capers, broth, and wine.

The final effect is both rich and light, autumnal and fresh, in each bite. Paired with a glass of Emeritus Pinot Noir, the dish could stand in as a light meal or simply set the stage for greater things to come (namely, the Colorado lamb rack with brown-butter-whipped potatoes, mint-apple marmalade, and a mustard-herb crust).

2575 W. Main St., Littleton, 303-703-6787

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.