The Five Spice Seafood and Wine Bar in Lake Oswego sure was a treat!
I don’t typically eat scallops, however, they were highly recommended so I decided to try it. They changed their menu a bit, but it was essentially the following except the sauce was not truffle, but rather a beurre blanc:
Sautéed Jumbo Sea Scallops seared jumbo diver scallops, confetti of lentils, roasted golden beets, carrots, mustard greens, truffle essence.
The wine from Abacela was a perfect pairing. I intend to visit Abacela one of these days to tour the vineyard and learn more about their tempranillo and albarino.
The steak special that night was delicious as well.
I’m so impressed with the lentil confetti with the beurre blanc that I’m going to explore making it myself!