Archive for the ‘scallops’ Tag

Good eats in Maine   Leave a comment

Part of the fun of traveling is enjoying cuisine specific to the area visited. So, when in Maine that means fresh seafood.

We had some excellent meals and others best be described as meh; nothing special. I’ll focus on the former.

To say Red’s Eats in Wiscasset draws a crowd is an understatement. The line to order wrapped around the block and movement was negligible. Sprague’s Lobster, across the street, overlooking the Sheepscot River had plenty of full picnic tables, but the line was only a few people deep. There we ordered a lobster roll with drawn butter on the side and fries. The toasted hot dog bun was hidden beneath large pieces of fresh, sweet and slightly briny lobster. It was a great start to our vacation.

If ever on U.S. Highway 1, which closely follows the coast (although it’s mostly hidden by dense woods), fresh-baked goods are worth a stop at Dot’s Market in Lincolnville.

A full lobster dinner at West Street Café in Bar Harbor was just what I’d been anticipating. Unlike many restaurants, market prices were provided without having to ask. My “Downeast Special” included clam chowder, a 1-1/4 pound lobster, slaw and blueberry pie.

The Colonel’s Restaurant and Bakery in Northeast Harbor had another of my favorites: scallop and lobster bake. Not particularly beautifully plated, this was a combo of 1/3 lobster pieces and too many rich, creamy scallops to count cooked in butter and topped with cracker crumbs. Mixed together it created a sweet/savory gravy.

A Place to Relish   Leave a comment

I was tempted to revisit Giampietro’s when my husband and I recently returned to Breckenridge, but I knew we should venture some place new. Good call because we discovered Relish. We dined al fresco on a not-quite-chilly-not-at-all-warm evening where we enjoyed exceptional food and superior service.

Relish features an extensive wine list and a menu heavy on choices with unusual flavor profiles. I love avocados, but it never occurred to me to fry one; I had to try this appetizer served with duck confit, honey-glazed shredded carrots and chimichurri sauce. The avocado was lightly coated with panko before it was pan-fried. The result was a crunchy shell with a creamy interior. The other ingredients complemented one another surprisingly well.

To me, the sign of a good menu is when there are several entrees that sound appealing. At Relish there were at least four I found intriguing, but, with some direction from our server, I went with the Almond-crusted Opah served with miniature squash, wild rice with corn and split pea all embellished with a refreshing, creamy lemon sauce. The fish was flakey, subtle and a perfect match for the sauce. My husband ordered the Porcini-crusted sea scallops served with crispy raviolis filled with mushroom and ricotta. They looked like large wontons, and were clumsy to eat yet fascinating – although I only got one bite.

Our server was knowledgeable without being condescending. She was friendly but not effusive; she enhanced the meal, which is an art.

Four-and-a-half Plates
137 S. Main St.
Breckenridge, CO