Grilled Scallops With Corn Macque Choux @ O'Brien's Grille
Although the steaks pull all the attention in what might be the best restaurant on the West Bank, the appetizers and non-meaty entrees are more than a little good. Scallops have been a specialty since the beginning, with fat diver scallops browned on their tops and bottoms and bulging on their sides. The sauce is a beurre blanc with a little pepper glow, and corn macquechoux scatted among them. It's almost enough for a very light entree.
