Mollusk Morsel
Hunting & Gathering
SRQ DAILY FRIDAY WEEKEND EDITION
FRIDAY NOV 4, 2016 |
BY AVIEL KANTER
Up on the chalk wall at Lila last week, diners took note of the handwritten specials—an ever-rotating roster—the last of which being pan-seared scallops with squash risotto. Thinking it a daring choice to order seafood at a vegetable-driven restaurant—especially a dish that can go so terribly wrong if cooked just slightly too much or too little—it was with immense satisfaction that the first taste was taken, a pleasant surprise amidst a menu of pleasant surprises. Seared to perfection, the meaty white orbs have a golden crunch layered atop a creamy—yes, creamy—and super juicy mid-section. With just enough spice, the four scallops take on a sweetness that pairs well with the earthy, full-flavored fall squash risotto beneath. The plate is perfectly balanced—just filling enough for an entree while leaving ample room for one of Lila's vegan desserts.
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