IMO for a dish like this 5 scallops is too many. At home sure, but at a restaurant I stick to 3. This is just personal preference though.
It looks really messy, and oily. I think if you want to use a paprika oil it needs to be plated on white, otherwise it gets lost. You can tone down the amount of purée as well by quite a bit, and place the kale with a bit more care.
Hard to tell how the cook is on scallops, but be mindful of how deep the sear goes.
Looks crushable, and props for giving a huge portion of u10s if that was the goal. What’s this thing cost?
tbrockjr on
Would have preferred polenta and plate color is important with a colored oil.
2 Comments
IMO for a dish like this 5 scallops is too many. At home sure, but at a restaurant I stick to 3. This is just personal preference though.
It looks really messy, and oily. I think if you want to use a paprika oil it needs to be plated on white, otherwise it gets lost. You can tone down the amount of purée as well by quite a bit, and place the kale with a bit more care.
Hard to tell how the cook is on scallops, but be mindful of how deep the sear goes.
Looks crushable, and props for giving a huge portion of u10s if that was the goal. What’s this thing cost?
Would have preferred polenta and plate color is important with a colored oil.