Scallop crudo at the Fainting Goat (Alicia Mazzara).
Dish of the Week: Raw scallops
Where: The Fainting Goat, Doi Moi, Tico, Oyamel
From mussels and frites to raw oysters, D.C. diners are mad about shellfish. But these two aren’t the only delicious bivalves in the animal kingdom. This week, we’re all about the hardest working mollusk under the sea: the humble scallop.
Unlike mussels or oysters that spend most of their days glued to the same spot, scallops can actually swim around. They do so by clapping their shells together, causing them to shoot through the water. It’s really quite adorable, but it’s also hard work if you’re a tiny bivalve. As a result, scallops grow a large adductor muscle inside their shells. This muscle is actually what we’re eating when we order scallops at a restaurant. With all that muscle, it’s no wonder scallops quickly turn rubbery if overcooked.
Eating scallops raw is a great way to avoid overly chewy seafood. Uncooked, the scallop’s flavor is even milder and sweeter, making it an excellent foil for all sorts of flavors. The Fainting Goat (1330 U Street NW) pairs their excellent scallop crudo with a scattering of chives, Asian pear, slivers of lobster mushroom, and a drizzle of browned butter for richness. The pear lends a pleasantly sweet and crunchy contrast to the tender shellfish, while the toothsome mushrooms provide a hit of salt and umami. Doi Moi (1800 14th Street NW) also serves a memorable raw scallop dish, with each slice carefully arranged underneath a flurry of minced chilies, nutty fried garlic, cilantro, and lime. Watch out though—the heat on these scallops is not for the faint of heart.
Scallops are also a fairly common ingredient in ceviche. If the texture of raw shellfish makes you squirm, consider that the citrus juices in ceviche do partially cook the flesh. Look for scallop ceviche at Tico (1926 14th Street NW), where they’re paired with creamy avocado dressing and crispy rice. Oyamel (401 7th Street NW) also does a rendition with delicate bay scallops, hearts of palm, apple, and pickled onion.
Small Bites
All the pig head that’s fit to eat
The Pig (1320 14th Street NW) will be offering discounted whole Berkshire pig heads starting today until they sell out. The heads are roasted until the skin is golden and crispy and served with sauce and pickles for $40 (a $20 discount). Heads must be pre-ordered, with at least 24 hours advanced notice. Order your head online or by calling 202-290-2821.
Sergeant Pepper’s Lonely Hearts Pizza Eating Club
Most restaurants appear to be falling all over themselves to get couples in the door for a romantic Valentine’s Day dinner. But Urbana (2121 P Street NW) is hosting a party just for singletons, with a promise of free pizza. On Saturday night, the bar will host an Eat Your Heart Out Party with Valentines, gratis pizza, and specialty cocktails for $9. Hey, you can afford a nice cocktail if you’re not paying for that ‘za, right?
Block party, Mardi Gras-style
If you can’t be in New Orleans for Mardi Gras, do the next best thing and hit up the Bayou Gras Block Party hosted by Bayou Bakery (1515 N Courthouse Road in Arlington, Va.). On Tuesday from 6-9 p.m., guests will be able to nosh on gumbo, muffaletas, and king cake, all washed down with plenty of Abita beer. The party will be held inside a block-long, heated outdoor party tent. Tickets are $15-$30 and can be purchased online.
