Seared Scallops Du Jour @ Gautreau's
Scallops have a been a strong choice at Gautreau's for as long as big sea scallops have come into New Orleans--which is not that long, really. Fifteen years ago, they were much less common. The recipe in use today might not be the same as you found yesterday, but the scallops themselves will be exciting: big, well-washed of the sand grit that some chefs pretend isn't there, seared to an appetizing brown on both flat surfaces. Have the scallops as a starter and halibut as a main, and you have a peak dining opportunity at this, one of the original gourmet bistros Uptown.
