Those look ginormous and are definitely envy-inducing.
Moribundt on
Would welcome any thoughts and/or creative criticism on presentation! First course of an at home tasting.
Plates from Heath Ceramics (grey), and Hasami (beige)
fkdkshufidsgdsk on
Sauce looks great and scallops look very nice!
I’d lose both garnish and do something that’s more edible – eating a plain parsley leaf isn’t very tasty and the orange rind is obviously not edible
Maybe make a parsley oil or a gremolata w orange zest. Orange supremes could be nice as well as an element with some texture and salt – you’ve got a lot of sweet flavors here so balancing it with something like a crispy shallot or a crispy pork product (pancetta, bacon, etc) could help bring it all together
Hadrians_Fall on
Nice looking dish. Personally, I’d probably lose the garnish on the scallops.
Weak_Introduction580 on
I think you should try to get a harder sear on the scallops, but that’s just preference. Looks delicious!
TrueAbbreviations552 on
Sauce looks nice but there is too much of it on the plate. Lose the peel and maybe do a supreme or dehydrated/ freeze dried pulp.
tbrodtrick1 on
I think you’ve done a really good job here. Scallops look nice and your beurre blanc doesn’t appear split.
The parsley doesn’t really have a place here, yes it adds a nice color pop but it doesn’t have any other tie to your dish, I’d get rid of it and as mentioned above if you need the green, incorporate it into a gremolata or something. That is a lot of beurre blanc, I would not put that much on the plate, as well that is a lot of zest, and while it looks nice and has a tie to the dish it has too much pith left on it. If it were my dish I think I’d try preserving the orange rind in salt sugar removing the pith and the julienning.
Really nice start here.
_equestrienne_ on
I definitely need to eat these
culinarybadboi on
This seems like an awesome amuse.
Take that citrus rind way down (thin and cooked/candied)
Maybe try some green oil dots. Small bowl/ramekin, finishing salt, a try for (one) per guest. I love putting broth or liquid under scallops.
those scallops are big boys. My advice for plating is to dial it way down. Or if you are doing a small plate, post a new photo with a whole dish. Cheers!
monkey_trumpets on
Those are absolutely enormous scallops. Where’d you find them.
yvmvgucci on
I’d literally love to know if this was part of a bigger tasting. If so, what else did you serve if you don’t mind me asking
11 Comments
Those look ginormous and are definitely envy-inducing.
Would welcome any thoughts and/or creative criticism on presentation! First course of an at home tasting.
Plates from Heath Ceramics (grey), and Hasami (beige)
Sauce looks great and scallops look very nice!
I’d lose both garnish and do something that’s more edible – eating a plain parsley leaf isn’t very tasty and the orange rind is obviously not edible
Maybe make a parsley oil or a gremolata w orange zest. Orange supremes could be nice as well as an element with some texture and salt – you’ve got a lot of sweet flavors here so balancing it with something like a crispy shallot or a crispy pork product (pancetta, bacon, etc) could help bring it all together
Nice looking dish. Personally, I’d probably lose the garnish on the scallops.
I think you should try to get a harder sear on the scallops, but that’s just preference. Looks delicious!
Sauce looks nice but there is too much of it on the plate. Lose the peel and maybe do a supreme or dehydrated/ freeze dried pulp.
I think you’ve done a really good job here. Scallops look nice and your beurre blanc doesn’t appear split.
The parsley doesn’t really have a place here, yes it adds a nice color pop but it doesn’t have any other tie to your dish, I’d get rid of it and as mentioned above if you need the green, incorporate it into a gremolata or something. That is a lot of beurre blanc, I would not put that much on the plate, as well that is a lot of zest, and while it looks nice and has a tie to the dish it has too much pith left on it. If it were my dish I think I’d try preserving the orange rind in salt sugar removing the pith and the julienning.
Really nice start here.
I definitely need to eat these
This seems like an awesome amuse.
Take that citrus rind way down (thin and cooked/candied)
Maybe try some green oil dots. Small bowl/ramekin, finishing salt, a try for (one) per guest. I love putting broth or liquid under scallops.
those scallops are big boys. My advice for plating is to dial it way down. Or if you are doing a small plate, post a new photo with a whole dish. Cheers!
Those are absolutely enormous scallops. Where’d you find them.
I’d literally love to know if this was part of a bigger tasting. If so, what else did you serve if you don’t mind me asking