Hot Plates | August 4, 2008

Heat got you down? Feeling a little wrung out? What you need is a lush, icy indulgence to cool your wilting soul. Chef Peter Kelly’s August lifesaver is a dose of quivering, translucent raw Maine scallop slices made heavenly with fragrant black truffle flakes. Piled on top of crunchy green edamame, and briny with Brittany salt, this summer savior comes in its own bed of ice. Now, if only you could jump right in.

Dylan’s Lounge at X20; www.xaviars.com/hudson.html.

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