Wolfgang Puck at Hotel Bel-Air Diver Scallops [CLOSED]

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Seafood Los Angeles

Wolfgang Puck at Hotel Bel-Air presented silky diver scallops in luxurious Marcona almond butter.

To preview the latest Restaurant Week, dineLA and Wolfgang Puck at Hotel Bel-Air hosted a media dinner featuring the refined California cooking of longtime Puck protégée Hugo Bolaños, who previously cooked at sister establishments CUT and Spago for over a decade.

We passed plates, bowls and glasses that showcased every single dish available on the surprisingly reasonable $45 dinner menu during Restaurant Week, none better than Baked Diver Scallops “in the shell.” The naturally sweet, silky and expertly prepared sea scallops arrived on their fan-shaped half-shells in a shallow pool of Marcona almond butter with celery root, meaty roasted Chanterelle mushrooms, and no doubt even more ingredients. The residual seafood-infused butter was so tasty that I kept reaching for focaccia and baguette to sop up the sauce.


Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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