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Best Scallops In Baltimore

August 3, 2016 8:00 AM

Scallops (credit: Randy Yagi)
Scallops are often under-appreciated. They tend to be relegated to fillers within larger dishes. However, when well-prepared, scallops have a rich, meaty flavor that will keep your mouth watering for more. We’ve compiled a list of Baltimore restaurants that truly appreciate scallops as their own dish, and have offerings that will make you happy you gave them a try. If you aren’t a scallop fan now, you will be once you’ve checked out these venues.
Blue Hill Tavern
938 South Conkling St.
Baltimore, MD 21087
(443) 388-9363
bluehilltavern.com

Blue Hill Tavern is a trendy little venue with indoor and outdoor seating, and a great place to eat on any account. With a luxurious atmosphere, attentive service and excellent food, Blue Hill hits all the marks of what makes a restaurant great. The food offered by Blue Hill is mostly New American fare, but they are no slouch in the seafood department. The scallops offered by Blue Hill sit on the dinner menu, and are served along with the restaurant´s equally excellent shrimp. Blue Hill tosses the two together in an orange shallot sauce along with spiced cucumber guacamole. Add in some toasted vegetable couscous and haricot vert, and you have a meal that will make anyone excited at the thought of sampling scallops again.

Langermann´s
2400 Boston St.
Baltimore, MD 21224
(410) 534-3287
www.langermanns.com

Langermann’s is an upscale eatery with an attractive warehouse-sized indoor dining area, and a brick patio for outdoor dining. As with any upscale restaurant, the food and drinks are excellent, and the staff is very attentive. Langermann´s offers a new take on classic Southern fare, which includes mixing seafood and grits. If you´re there for the scallops, you´ll want to glance at the Small Plates section of the menu and look for the Cape Fear Scallops. This delightful delicacy is composed of seared scallops combined with creamy grits and served with a bacon-butter sauce. You may find yourself asking for seconds.

Thames Street Oyster House
1728 Thames St.
Baltimore, MD 21231
(443) 449-7726
www.thamesstreetoysterhouse.com

Come for the decadent brass and wood trimming on everything interior to this beautiful seafood joint. Come for the raw bar which is second to none. Come for the amazing harbor view in the upstairs seating area. Or, if you really want a treat, come out and taste the scallops. You can find some pretty savory scallops tucked into the seafood salad, along with calamari, shrimp and blue crab, but the real star of the menu is the Seared Block Island Scallops. This unique dish mixes the scallops along with charred broccoli and carrots, tomatoes and emmer berries all seasoned with tarragon and served along with crème fraiche.

Related:  Best Mussels In Baltimore

Ouzo Bay
1000 Lancaster St.
Baltimore, MD 21224
(443) 708-5818
www.ouzobay.com

If you´re not afraid of trying new things, Ouzo Bay is a different experience which is worth sampling: it offers Greek seafood, so it serves up familiar meats in new dishes you´ve probably never tasted before. To put you a bit more in your comfort zone, you might check out the stellar drink offerings at the bar. Born in the sunkissed Mediterranean shores, the Greeks have a long history of seafood perfection. Ouzo Bay does it right by mixing scallops into the Thalassina Zymarika (Seafood Risotto) along with jumbo shrimp, lobster tail and lump crab, which makes for a great meal; however for the true scallop item on the menu, try out the Halassina Xtenia — pan seared sea scallops combined with tomatoes, caramelized brussel sprouts and a roasted parsnip puree.

Luna Del Sea
300 W. Pratt St.
Baltimore, MD 21201
(410) 752-8383
www.lunadelsea.com

Whether dining indoors at the sophisticated dining room which Luna Del Sea provides, or enjoying a casual meal on its outdoor patio, Luna Del Sea is the last word in surf n´turf food. Here you can get a good steak, a good pasta dish and a good lobster, all top quality and all at the same place. And their scallops, served blackened and in lemon butter, make for a simple yet scintillating dish by any measurement.

Related: Best Ceviche In Baltimore

Joel Furches is a freelance writer and researcher for The Examiner and Logos Software, and also manages his own catalog of writing on Hub Pages. Joel is on the board of directors for Ratio Christi. He has a bachelors in Psychology and a Masters in Education.

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