Scallops need a better sear, don’t hide the sear with corn, and the uniformity of it all is off-putting.
chefadams on
I agree…darker sear would be better. Love the concept!
InfectedAlloy88 on
The only thing I’d change is slightly harder sear (but it doesn’t look bad), and 5 or 3 scallops instead of 4. I wouldn’t dream of sending this back though, looks delicious.
ilikestrawberriesx on
As an avid diner- I would totes order thing but the corn just makes me laugh the presentation of it is so random hahahah no hate tho. Everything else looks delish
19bonkbonk73 on
To much broth. Just make it a poblano cilantro reduction.
ramen_vape on
Not sure what bok choy is doing here, but I like it. Great combo of flavors.
Lala_littles22 on
Looks good but looks photoshopped
underwear-sauce on
Flavours sound bomb but I’d try the corn as stripped off the cob – as in they kind of stick together in rows – rather than loose kernels and lose the X shape. I’m not sure such an organic shape vege like bok Choy lends itself to attempting symmetry. Great colours though, especially if that sear is really golden next time. Vibrant!
kerdungis on
This sounds fucking delicious! I honestly don’t think you really need the bok Choy, it seems like you are trying to fill the plate when it doesn’t need it to me. I’d just take it down to your scallops, broth, and corn! That’s just me. Those three and maybe some olive oil drops on the broth. A lighter one like crudo or bonamini. Great work, chef
your-numble-harrator on
The color of that broth is so striking – I love it!
Sounds like a lovely dish and with the minor tweaks I’ve already read here it sounds exquisite.
atomicswoosh on
Looks beautiful and the flavors sound great! Also great use of colors!
I would personally probably do less broth or get more of a reduction because I don’t want excess moisture to mess with the sear on the scallops. If you did an odd number of scallops, put them on their edge and had just enough sauce in the bottom to run a bite through you’d be golden.
Also and this may be too much, but with the scallops being round having a square dish would be a welcome contrast. The presentation here being so symmetrical with even numbers is doing the visuals a disservice.
Thick-Tooth-8888 on
4/10 – too much broth, scallops the most important part don’t look great, too much corn on top, corn in the broth.
Foreign-Activity3896 on
Why get a nice sear on something only to set it in a liquid?
Thicken the poblano chili broth and use a squeeze bottle to place drops around the scallops on the plate. Maybe have one with roasted red peppers added to increase color.
polyguyt on
This looks amazing and original. Love the concept. I have an idea of what’s in the broth but can I get the recipe? I’m gonna try this but make the broth a sauce and the corn Mexican street corn salad. What do you think? 🤣
krshnaconscious1 on
I don’t like the limp bok choy leaves, but I love the bright broth and the rest. Even though I don’t like the limp leaves, it kind of needs something to be there though.
15 Comments
Scallops need a better sear, don’t hide the sear with corn, and the uniformity of it all is off-putting.
I agree…darker sear would be better. Love the concept!
The only thing I’d change is slightly harder sear (but it doesn’t look bad), and 5 or 3 scallops instead of 4. I wouldn’t dream of sending this back though, looks delicious.
As an avid diner- I would totes order thing but the corn just makes me laugh the presentation of it is so random hahahah no hate tho. Everything else looks delish
To much broth. Just make it a poblano cilantro reduction.
Not sure what bok choy is doing here, but I like it. Great combo of flavors.
Looks good but looks photoshopped
Flavours sound bomb but I’d try the corn as stripped off the cob – as in they kind of stick together in rows – rather than loose kernels and lose the X shape. I’m not sure such an organic shape vege like bok Choy lends itself to attempting symmetry. Great colours though, especially if that sear is really golden next time. Vibrant!
This sounds fucking delicious! I honestly don’t think you really need the bok Choy, it seems like you are trying to fill the plate when it doesn’t need it to me. I’d just take it down to your scallops, broth, and corn! That’s just me. Those three and maybe some olive oil drops on the broth. A lighter one like crudo or bonamini. Great work, chef
The color of that broth is so striking – I love it!
Sounds like a lovely dish and with the minor tweaks I’ve already read here it sounds exquisite.
Looks beautiful and the flavors sound great! Also great use of colors!
I would personally probably do less broth or get more of a reduction because I don’t want excess moisture to mess with the sear on the scallops. If you did an odd number of scallops, put them on their edge and had just enough sauce in the bottom to run a bite through you’d be golden.
Also and this may be too much, but with the scallops being round having a square dish would be a welcome contrast. The presentation here being so symmetrical with even numbers is doing the visuals a disservice.
4/10 – too much broth, scallops the most important part don’t look great, too much corn on top, corn in the broth.
Why get a nice sear on something only to set it in a liquid?
Thicken the poblano chili broth and use a squeeze bottle to place drops around the scallops on the plate. Maybe have one with roasted red peppers added to increase color.
This looks amazing and original. Love the concept. I have an idea of what’s in the broth but can I get the recipe? I’m gonna try this but make the broth a sauce and the corn Mexican street corn salad. What do you think? 🤣
I don’t like the limp bok choy leaves, but I love the bright broth and the rest. Even though I don’t like the limp leaves, it kind of needs something to be there though.