Scallops Appetizer at Motor Supply Company Bistro

Photo by Jonathan Sharpe

Last Tuesday, I stopped by Motor Supply to check out its patio, renovated earlier this year. The makeover includes a wall of overhead doors, making it open-air-optional, and perfect for al fresco dining when weather permits, as it did on this early fall evening.

Starting in familiar territory, I tried a cocktail and the butchers board of housemade charcuterie both of which were excellent, as expected.

Looking for more info on restaurants, food and drink in Columbia SC? Visit free-times.com/restaurants.This weeks Bite is another appetizer from the dinner menu, and an example of how things are going these days at Motor Supply under executive chef Wes Fulmers leadership. Fulmer seemed relaxed as he made his rounds through the patio, checking on customers. When he stopped by my table, he was quick to give credit to his culinary team for coming up with this dish of seared scallops, crisp-roasted brussels sprouts, fingerling potatoes and carrots with a bacon and herb aioli.

Fulmers passion for charcuterie was on display when he answered a few questions about how long it takes to cure the lonza and coppa on the butcher board, and the intricacies of knowing when its ready (hint: you have to squeeze it). He said the prosciutto his crew is curing may be ready before the end of this year. Jonathan Sharpe

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Scallops Appetizer at Motor Supply Company Bistro