As a countdown to the Best of the Twin Cities 2014, coming April 16, the Hot Dish is serving up 100 of our favorite local dishes.
In this sophisticated entree, the contrasting textures are key. There's the lovely, crusty, hard sear on the scallops themselves, that gives way to a barely cooked, wobbly, almost creamy center. Then there's the delicate flakes of lobster that decorate the crispy fried fingerling potatoes and the trio of corn: summery pureed corn, bits of fresh roasted corn, and finally salty popcorn.
At first, it sounds like a very busy plate, but each impeccably prepared component comes together harmoniously in the end. Though the goal of this restaurant is to keep calorie counts low, this particular dish is generous in portion. Still, something about it makes you slow down and savor.
They've changed this dish slightly for the season, swapping in artichokes for the lobster and parsnip puree for the sweet corn, but we're hoping the original presentation will make a repeat appearance on the menu come summer.