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20 Feb 2017

The Indy Endorsement: The Seared Scallops and Smoked Pork Belly at the Purple Palm

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Pork belly. Scallops. Amazing. Pork belly. Scallops. Amazing. Courtesy of the Purple Palm

What: The seared scallops and smoked pork belly

Where: The Purple Palm Restaurant at the Colony Palms Hotel, 572 N. Indian Canyon Drive, Palm Springs

How much: $30

Contact: 760-969-1818; www.colonypalmshotel.com/dining

Why: It’s elegantly delicious.

It’s a Thursday night. It’s been seemingly forever since my friend Darrell and I have caught up, so we make plans to grab a drink and perhaps a small bite at one of our favorite haunts: the Purple Palm Restaurant, poolside at the Colony Palms Hotel.

We order drinks from the amazing bartender. We chat. We peruse the menu. I see the words “seared scallops and smoked pork belly” in the entrée section.

Hmm. I am not going to be having a small-bite here; this is going to be a full-blown meal.

Pork belly is one of those foods I can rarely resist—even though I oftentimes wind up disappointed by what appears on my plate. When pork belly is prepared right, it’s orgasmic, but too often, it’s overcooked, rendering it gummy and greasy and just sort of bleh.

Well, the pork belly that appears on my plate at the Purple Palm is a prime example of why I can rarely resist pork belly: It’s divine. It’s cooked perfectly, and winds up being a splendid, salty companion to the pillowy scallops. The parsnip puree and chanterelle mushrooms bring even more depth to the party, and when I am finished, I feel a hint of sadness that this near-perfect meal has come to an end.

Unless I order another, that is. Hmm … nah. Neither budget nor calorie count will allow that.

So instead, Darrell and I order another round, and continue to catch up, as we enjoy the amazing Palm Springs “winter” weather. Life can be truly grand sometimes, can’t it?

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