1. The scallops sear is very subpar. Try utilizing say a cast iron pan, butter and oil together, once butter is melted and your oil butter mixture is at a higher temperature point (just beginning to show early signs of being smoking hot) then begin searing your scallops. Assuming you’re pan is at a medium-high heat, sear each side for roughly 2-3 minutes undisturbed flip your scallops another 2-2 and a half mins and then allow them to rest. That should in theory give you that rich , dark golden sear you’re looking for.
2.I have no idea what the point of half a pepper is doing on the plate. Is it a garnish? Is it just another component to the dish? Regardless, do something with it besides just laying it on there. Slice it on a mandalin and pickle it, fire roast it, rest it and then slice it, slice some and do a simple satue, literally anything honestly.
3. The Sauce, the placement is very sloppy and I initially thought it was from somebody’s dirty ass towel attempting to clean the plate. If you are going to apply sauce to the plate in that fashion you need to use a larger plate or smaller portion sizes so the dish doesn’t look sloppy and crowded. Apply your sauce to the plate, and if anything keep a good chunk of your food placement away from the smear, you want to show off your sauce not hide and burry it.
4. Pasta and mushrooms look pretty solid, not that bad honestly, besides just the portion size perhaps, personally i don’t know if I would’ve utilized the same ingredients in the same fashion. for an example I would’ve just coated the pasta in the romesco sauce lightly on the back end during the plating process. So Julian style sliced and sauté the peppers, incorporate the mushrooms then my pasta, apply the sauce coat and then plate in a deeper dish or bowl. Garnish with something different either basic like parsley, or honestly hell toasted pine nuts or keep it with more mushrooms something exotic like maitakes, morels or chanterelles or oysters.
Overall I would start the dish over again and practice on the execution of cooking the food. And then looking into different plating styles and methods.
Those are just my thoughts though from one chef to another. =)
6 Comments
[deleted]
This is… not good.
this sub.
we must… be better.
[deleted]
Keep trying. You’ll get there!
1. The scallops sear is very subpar. Try utilizing say a cast iron pan, butter and oil together, once butter is melted and your oil butter mixture is at a higher temperature point (just beginning to show early signs of being smoking hot) then begin searing your scallops. Assuming you’re pan is at a medium-high heat, sear each side for roughly 2-3 minutes undisturbed flip your scallops another 2-2 and a half mins and then allow them to rest. That should in theory give you that rich , dark golden sear you’re looking for.
2.I have no idea what the point of half a pepper is doing on the plate. Is it a garnish? Is it just another component to the dish? Regardless, do something with it besides just laying it on there. Slice it on a mandalin and pickle it, fire roast it, rest it and then slice it, slice some and do a simple satue, literally anything honestly.
3. The Sauce, the placement is very sloppy and I initially thought it was from somebody’s dirty ass towel attempting to clean the plate. If you are going to apply sauce to the plate in that fashion you need to use a larger plate or smaller portion sizes so the dish doesn’t look sloppy and crowded. Apply your sauce to the plate, and if anything keep a good chunk of your food placement away from the smear, you want to show off your sauce not hide and burry it.
4. Pasta and mushrooms look pretty solid, not that bad honestly, besides just the portion size perhaps, personally i don’t know if I would’ve utilized the same ingredients in the same fashion. for an example I would’ve just coated the pasta in the romesco sauce lightly on the back end during the plating process. So Julian style sliced and sauté the peppers, incorporate the mushrooms then my pasta, apply the sauce coat and then plate in a deeper dish or bowl. Garnish with something different either basic like parsley, or honestly hell toasted pine nuts or keep it with more mushrooms something exotic like maitakes, morels or chanterelles or oysters.
Overall I would start the dish over again and practice on the execution of cooking the food. And then looking into different plating styles and methods.
Those are just my thoughts though from one chef to another. =)