Seared scallop, watermelon gastrique, canteloupe pico, galia parisian, crisp duck prosciutto, jalapeño crema, cranberry hibiscus, mint
by gharr87
Seared scallop, watermelon gastrique, canteloupe pico, galia parisian, crisp duck prosciutto, jalapeño crema, cranberry hibiscus, mint
by gharr87
3 Comments
Photographed under fluorescent light with a shitty camera
Honestly I think there’s way too much going on with this plate. A few things, the gastrique looks really thin, should be saucier and able to nappe. The scallops, from what I can see, look to be seared nicely. Why cover them with sauce?
I think the flavors sound awesome, although I’d have to eat for myself to see the duck prosciutto meshing with the cantaloupe, hibiscus, watermelon, and mint alongside the scallop. Duck prosciutto that I’ve made always seems to bring a dark briny gaminess to a dish that does well with funky earthy flavors. It almost seems unnecessary, but all the other flavors are, in my opinion, so nicely chosen that I will choose to believe that it works. You already said that you (the OP) aren’t thrilled with the composition of this rushed plate. So I’m not going to critique it. I do think scallops are fun to plate in more circle-based compositions with the sauces often beneath the scallop or to the side of them on the plate. I may steal some of these ideas for a scallop dish while summer is still here. Nicely done overall.