Large cooked scallops tend to cool quickly. Mindful of this culinary reality, you won’t want to devour such a decadent creation right away; rather, the robust combination of flavors and textures deserves to be steadily enjoyed throughout its inevitable temperature descent. As creamed spinach, butter croutons and “citrus foam” team up with succulent sea meat on a spacious plate, in the company of thick crispy blocks of bacon, subtle oven-dried tomatoes and delightful dabs of salmon caviar, how could you possibly go wrong?
I myself am about to go wrong if I say more, because the reciting of these stunningly compatible ingredients seems to be compromising my writing concentration, leaving me yearning for another go at this exceptional entree. As such I shan’t go on but to recommend your own selection of this curiously named “Scallop BLT” upon your visit. The title proves deceiving, as what arrives before you is anything but a sandwich!
First you need a starter course, of course. Dare I suggest the above presentation of house-cured salmon adorned with olives, hearts of palm, breaded goat cheese and sea urchin vinaigrette– creatively unveiled on a “slab” fit for any fashionable kitchen– or is this just too much for you to contemplate from such a distance? Skip to dessert shall I, to the lavender creme brulee, fireside even? You’ll certainly want to top it off with some of the strongest and most satisfying coffee I’ve tasted in recent memory.
Anyone who says fine dining is dead has not experienced Maravilla at the Ojai Valley Inn & Spa. To dine here is to experience an evening of sincere yet simple elegance. The retelling of my pre-Christmas dinner reaches no quick end, as my numerous positive impressions abound– from selection, to service, to overall atmosphere, not to mention the welcoming bar to start off! Altogether, Maravilla leaves me with a glow on my face, a growl in my stomach and a tighter button on my pants. But why take my word for it? Savor it all for yourself.
Ryan R. Sanderson 