100 Favorite Dishes: No. 62, Marin's scallops with fingerling potatoes
A must-try mollusk
Peruse the menu at almost any of our local finer dining establishments and you'll be sure to find some starter, raw bar item, or entree that features the scallop. It's a sweet and elegant mollusk when properly cooked, but after a few too many overcooked, rubbery, mis-treated scallops, we were beginning to think we might be over them entirely. That is until we encountered the scallop dish atMarin Restaurant & Bar in the Chambers Hotel
and remembered what we had been missing.
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.
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