Last night I dreamt of scallops, wine and Bottega. There is almost nothing better than scallops… Almost. However, when we’re discussing Michael Chiarello’s scallops at Bottega, I’m not so sure there is anything better.
Four big, perfectly cooked scallops sat on the plate accompanied by red heirloom carrots (which I didn’t know existed), a carrot puree and cocoa powder. Now, I thought the cocoa powder was the oddest addition to this dish, but it was so amazing. It added a little bitterness to the sweet carrots and rich scallops. It was the perfect combination.
I have not yet tried to master this recipe on my own, but am still working up a recipe to make it almost as perfect and delectable as Bottega did. So for now, I will continue to dream about it.
Two things Napa knows how to do: Wine and Food!