Can’t Miss (RWB) Dish – Scallops

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Take to the sea for Restaurant Week (aka Dine Out Boston) with a series of scallops plates available for your shellfish pleasure. The mollusk mania hits the menus and local chefs are serving the meaty bites raw, pan-seared and covered in pesto. They’re partnered with shrimp, clams, wild mushrooms and more—as part of a pasta plate, fresh ceviche or the main event. Read on to see where you can get your scallops fix.

Blu – Shrimp and scallops bucatini with asparagus tips, tomatoes, baby spinach, pistachio pesto and shaved Parmesan

Cantina Italiana – Bay scallops risotto with baby shrimp and baby clams

Marliave – Pan-seared scallops with sweet potato ravioli, wild mushrooms, sage and pumpkin seeds

Masa – Bay scallop ceviche with avocado, tomato, jicama, poblano pepper, red onion and cilantro served in a watermelon cup

North 26 – Pan-seared jumbo sea scallops and jumbo shrimp with blood orange reduction, saffron sauce, parsnip puree, snow peas and shaved fennel


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