I think plate would look a lot cleaner without those blobs on the side. Also I would prefer a round plate here.
[deleted] on
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chefchrisb on
Awesome guys. Thanks for all the fair comments. Much appreciated.
festoodles on
That one misplaced spot in the corner is killing me. Otherwise good job.
slipshod_alibi on
How were the flavors? Lots of heavy hitters… on scallops? Could you taste them? I hope so lol, it sounds interesting
ChrisTheChaosGod on
But is it literally 5 scallops and some sauce? Nary a veg or starch component? Seems like it could use *something* to give it a little variation – a little bed of pickled fennel or something.
dr_paradis on
Rogue blob top left, aside from that – awesome!
1000Hells1GiftShop on
When I die, bury me in a scallop pyramid.
chefadams on
You had me at maple glazed scallops. I love the plating as well
circleuranus on
I’ll probably get downvoted to hell, but anything that dulls or blunts the maillard on scallops is a big no-no for me. Scallops don’t need to be “glazed” in anything…the crust is literally the thing that gives good scallops their superstar flavor and texture status.
pwbue on
That looks incredible. I would do something different with the balsamic dots. They are either too spread out or too symmetrical. Maybe a different plate or odd numbered groupings.
The pyramid of scallops looks amazing has the perfect color and perfect amount of sauce.
[deleted] on
Not a fan of scallops with sweet sauce. They’re already sweet.
viper_dude08 on
Could use some starch and veg, something with crunch. Not bad though.
mrevergood on
Now add four or five more scallops to bring this up to an actual serving size.
Playful_Question538 on
I personally like everything about it. I dig the square plates in particular. A round plate is redundant with a round scallop. It breaks it up. I also like that they’re glazed. I’ve eaten a lot of broiled scallops but I’m guessing that these different ingredients add layers to the flavor.
It beats the pastrami and rye I had today for lunch from Katz Deli. I love their pastrami but in comparison I’d choose this.
15 Comments
I think plate would look a lot cleaner without those blobs on the side. Also I would prefer a round plate here.
[removed]
Awesome guys. Thanks for all the fair comments. Much appreciated.
That one misplaced spot in the corner is killing me. Otherwise good job.
How were the flavors? Lots of heavy hitters… on scallops? Could you taste them? I hope so lol, it sounds interesting
But is it literally 5 scallops and some sauce? Nary a veg or starch component? Seems like it could use *something* to give it a little variation – a little bed of pickled fennel or something.
Rogue blob top left, aside from that – awesome!
When I die, bury me in a scallop pyramid.
You had me at maple glazed scallops. I love the plating as well
I’ll probably get downvoted to hell, but anything that dulls or blunts the maillard on scallops is a big no-no for me. Scallops don’t need to be “glazed” in anything…the crust is literally the thing that gives good scallops their superstar flavor and texture status.
That looks incredible. I would do something different with the balsamic dots. They are either too spread out or too symmetrical. Maybe a different plate or odd numbered groupings.
The pyramid of scallops looks amazing has the perfect color and perfect amount of sauce.
Not a fan of scallops with sweet sauce. They’re already sweet.
Could use some starch and veg, something with crunch. Not bad though.
Now add four or five more scallops to bring this up to an actual serving size.
I personally like everything about it. I dig the square plates in particular. A round plate is redundant with a round scallop. It breaks it up. I also like that they’re glazed. I’ve eaten a lot of broiled scallops but I’m guessing that these different ingredients add layers to the flavor.
It beats the pastrami and rye I had today for lunch from Katz Deli. I love their pastrami but in comparison I’d choose this.