Although seared scallops appear on most menus, finding a chilled version of the dish is more elusive. At the 9th Door [2] downtown, chef Kevin Marquet [3] offers the mollusks both ways: warm with truffled mushroom compote or—my favorite—chilled on a toasted slice of baguette.

The callo de hacha (pictured) consists of one sea scallop (that’s seared, cooled, and sliced in half) served on a grilled “toasta” layered with crispy jamón and bright lemon aïoli. Each bite juxtaposes textures and flavors: smooth and rich, crunchy and salty, silky and citrusy. The accompanying pile of flash-fried arugula adds color and snap.

Beat the heat and pair the finger-food with a glass of chilled Albariño.

1808 Blake St., 303-292-2229