Portland Eats has published a review of Five Fifty-Five.
But it was the “organic baby carrot-vanilla emulsion” that made the dish. I had read about scallop dishes incorporating vanilla, but had never tried this combination. It works. I didn’t realize that vanilla was in the dish, but upon tasting the emulsion, I detected a familiar but difficult to describe flavor (particularly in the context). Sure enough, that was the vanilla, adding an exotic note to the carrot emulsion and nicely complementing the scallops.