LEFT , FROM TOP : COURTESY OF LAS BRISAS ; COURTESY OF THE CLIFF RESTAURANT ; COURTESY OF STARFISH LAGUNA BEACH ; RIGHT , FROM TOP : OUTSHINE PR ; NISHELLE MARIE PHOTOGRAPHY

From top : Butter-poached lobster at Las Brisas ; wasabi scallops at The Cliff Restaurant ; lobster spring roll at Starfish Laguna Beach

Keeping with the cuisine , it ’ s all about Mexican shrimp and prawns at South of Nick ’ s , which also serves up the seafood staple in taquitos as well as blackened atop a green salad . To make the taquitos , whole shrimp are dusted with chipotle spices , rolled in a thin corn tortilla , then served with avocado salsa , pico de gallo and chipotle ranch , and topped with cotija cheese and micro-cilantro . For a healthier plate , the salad has a base of chopped romaine lettuce and baby kale that ’ s tossed with blackened Mexican prawns , jack cheese , roasted almonds and corn , cucumbers and a jalapeno vinaigrette , then garnished with Campari tomatoes and micro-cilantro .

If you ’ re looking for something with more Asian influence , the chefs at Starfish Laguna Beach make crispy lobster spring rolls from scratch every morning . Lobster tails are cooked in a bath of star anise and Thai herbs . Once cooled , the meat is cut and hand-rolled with an herbal mix of cilantro , Thai basil , “ rau ram ” ( Vietnamese coriander ) and julienned Fresno peppers . The rolls are flash-fried until crispy , then served with kaffir lime aioli and chile plum dipping sauces .

MOLLUSK MADNESS Another fan favorite at Starfish is the Szechuan scallops , which can be served on their own or combined with prawns . Both are wok-fired and tossed in a “ modern rendition of traditional-style Szechuan sauce ,” according to co-founder Gretchen McConnell .

“ Our scratch sauce — made from chile , soy , garlic and a few secret ingredients — gives this dish unmistakable familiarity with a unique flavor that one one can quite explain ,” she notes .

The shellfish is tossed with fresh green beans and garnished with sesame seeds for an eclectic flavor profile that ’ s simultaneously sweet , savory and spicy .

Scallops abound at The Cliff Restaurant , which offers two standout dishes : raw and panseared scallops . The former is one of the eatery ’ s bestselling appetizers , served on the half shell with seaweed salad , ginger and wasabi cream ( available for lunch and dinner , individually or by the dozen ). A nighttime special , the panseared scallops are cooked in garlic , butter , sea salt and pepper . Like all of this eatery ’ s seafood dinners , this dish is accompanied by sauteed vegetables and a choice of rice pilaf , garlic mashed potatoes or a baked potato .

LOCAL CULINARY

MASTERS SHARE THEIR

FAVORITE SEAFOOD

DISH IN TOWN .

NICK HERRERA ,

EXECUTIVE CHEF AT RUM SOCIAL

“ I ’ m a big fan of the locally caught otoro — tuna belly — from La Casa del Camino . At their new restaurant , Comedor , chef Glen Tinsley … always has beautiful bluefin loin and otoro on his menu . In fact , one of the best things I ’ ve eaten this year is his locally caught otoro [ special , which changes slightly every week ] with Flavor Punch [ pluots ], … cherry tomatoes and avocado in a pineapple-passion fruit aguachile with yuzu oil . The fattiness of the tuna belly , rich sweetness of the sweet stone fruit and spicy-tart aguachile create a well-rounded dish that is both balanced and full of flavor .”

LAGUNA BEACH MAGAZINE 53