November 2005
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Tom Colicchio
by Celia Cheng
PAN-ROASTED DAYBOAT SEA SCALLOPS
w/ fresh black-eyed peas,
sunchoke purée
I often wish there were another adjective that I could use in place of tender, but I don’t think there is as good a substitute to describe this perfect texture for food. While I’m usually not a fan of cooked scallops, this dish at Craftbar really surprised me. The scallops are "tender" and perfectly in balance with the sunchoke (a.k.a. Jerusalem artichoke) purée, which is creamy and potato-like but lighter and fluffier. The black-eyed peas are so fresh and a delicious mix with the accompanying diced carrots and radishes. This is a feel-good dish, meaning that after you eat it you feel satisfied yet light at the same time, so there is no guilt involved, only pleasure at having found such a delightful course.
