Crisp at the edges and juicy at the center, these blackened sea scallops, served at Copper Canyon Grill in Gaithersburg, MD, were a recent special of the day. They were presented with a relish of diced tomatoes, corn, and black beans, enlivened by the bracing crunch of red and green onions and the melting coolness of cilantro. The dish’s main merits were the scallops’ firm texture and light, buttery flavor.
Whereas creamy sauces can often add heaviness to dishes even in small quantity, the creamy Dijon ably punctuated this starter’s best features without weighing down other flavors at play. Oh, yes, I inhaled this one.