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12: Scallop Cooked and Raw at the Brut Pop-Up

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Chefs Erik Anderson and Jamie Malone teased us all this year with pop-up previews of their upcoming restaurant, Brut. They've yet to announce a location or opening date for the brick-and-mortar spot, but the pop-ups are still going strong. And though the menu changes a bit each time, one charming little amuse-bouche has been a fixture: the scallop cooked and raw.

See also: 13: Spice, Rice, Everything Nice at the Rabbit Hole

This deceptively simple bite teems with ingenuity. A briny dehydrated scallop cracker, crisp and light, is topped with a pearly pink disc of sliced scallop, then sprinkled with cracked pepper, daubed with a bit of onion cream, and trimmed with a frond of dill. Like most of Anderson and Malone's handiwork, it's playful but refined, offbeat but not gimmicky.

It's also a reminder that as these powerhouse chefs inch their way toward the restaurant's opening, their pop-ups are more than a trial run for the real deal. They're experiences in and of themselves.

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