Here’s a look at the menu:
- Fennel & Orange Savory Pancake with pancetta lardons, seared scallops and whipped chile-maple compound butter
- Irish Bay Scallop Bisque with Crème Fraîche and Crostini
- Bacon Wrapped Scallops with fresh strawberry and asparagus relish
- Meyer Lemon Orzo with butternut squash, crispy Brussel sprouts and pan seared scallops with basil oil
Credit: Submitted Photo
Credit: Submitted Photo
The restaurant is also offering wine and cocktail specials to compliment the plates.
This will be the fourth year Lily’s Dayton has hosted Scallop Week.
Scallops are one of Warfe’s favorite things to cook, but he said searing them is a process of steps.
“When done correctly and with the right amount of heart, the final result is an incredible combination of caramelization, buttery, seafood-y goodness,” Warfe said.
Here’s how he cooks scallops:
- Pull the scallops out of the refrigerator and set them on a paper towel for a few minutes to take some of the chill off. Pat dry on both sides and season with salt and pepper.
- Heat skillet to medium high heat and add oil just to smoke point (preferably a higher smoke point oil like canola or avocado oil). Gently add seasoned scallops to sauté pan and displace the oil by gently rocking the pan.
- Let the scallops cook long enough before you try to turn them over. Cook to release. If you have to pull on them, they need a minute longer. Don’t forget to watch the temperature, the heat may need to be turned down. The scallops should be a golden brown.
- Cook both sides. Side two probably won’t take as long.
- Take the scallops out and let them sit on a plate for a minute or two before serving. Like most things, we want them to rest after cooking them.
If the scallops are rubbery, that means they are overcooked, Warfe said.
MORE DETAILS
Lily’s Dayton is located at 329 E. Fifth St. The restaurant will offer its full dinner menu alongside its scallop specials.
Reservations are encouraged and can be made by visiting exploretock.com/lilys or calling 937-723-7637.
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