Dish no. 80: Maine diver sea scallops at Thalassa (179 Franklin Street, 212-941-7661)
Thalassa, an olive and cheese warehouse turned Tribeca seafood den, is the home of a particularly excellent presentation of Maine diver sea scallops, the filet mignon of the sea. The plump, tender medallions are wrapped in kataifi — shredded phyllo dough — then baked; generously doused in sheep’s milk butter and a white wine beurre blanc; sprinkled with diced asparagus, scallions, capers, and tomatoes; and finally zigzagged with a kalamata balsamic reduction. The crunchy nest plays nicely with the fragile oceanic balance of sweet and salty in the seafood. If you’re going to dress your scallop, we can’t imagine a tastier way to do it.
In advance of our 2014 Best of NYC issue, we’re traipsing through the boroughs and divulging our favorite dishes of the year. They’re presented here as a countdown, but we’re listing them in no particular order. Consider this a guide to what’s good to eat in this town right this very second.
This article from the Village Voice Archive was posted on July 8, 2014
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