Looks amazing!!! May I ask what you put in your basil lemongrass oil? You mixed everything or just spoon everything together?
Want to try it out!
chinaufo31 on
Great sear on the scallop sauce is too much in my humble opinion
Smellyapples on
Is the satay sauce split or
Is that just the liquid from the scallops?
Is the basil in the oil for flavour or is it colour? Seems a bit confusing. A neat little hack with herb oils is using baby spinach as well as the herb you are using (in moderation) as it has lots of chlorophyll but a neutral flavour. Either way, I bet this dish is tasty 👌
If I were to make changes to what you have without adding or taking away anything
1. It’s hard making even numbers look aesthetically pleasing but if I had to use 2 scallops I would use more of the plate, maybe different sized dots of sauce or little spoons of the sauce (and not just directly under the scallop) so your eyes aren’t just focused in the centre where the 2 scallops look awkward. This will also make the oil look a bit more purposed as opposed to just getting in the the plate somewhere
2. I would (and currently do for a scallop dish) mix the finger limes into the herb oil, for one so you get them in every bite and opposed to one big mouth full of citrus but also it makes the most amazing vinegariette type
Dressing ( I do this with shiso oil).
3. Going against what I said but I’d lose the flower. It’s doing nothing for flavour or presentation IMO
Instead maybe something like elk/mizuna or something if don’t want to use coriander. I would dress the elk leaves with your lemons grass oil and fried onions so you have these tasty peppery leaves that serve a purpose. This will also help with using more plate plating style.
3. with radish I prefer a cold pickle to keep the crisp texture
4. All of this is just nit picking and what I would
Personally do to alter what you have on the plate without changing what you have.
5. I bet this was delicious! Great work chef.
SkepticITS on
Is it a dish I’d like to eat? Yes, absolutely. Is it an attractive dish? Sort of.
I think if everything was neater and tighter it would already look better. And probably a white plate if you have. Need to sort out the liquid, spread the sauce a bit wider and then you’ll have space to put the oil on the sauce directly.
Obviously we all know that odd numbers are more pleasing, but if 2 is the correct portion size, so be it. I would avoid putting anything directly on the scallop that is untidy or hides the sear. So no to fried onion (it should stay plenty crispy if put on top of the satay sauce because it’s high fat, low water), but a small pile of finger lime vesicles might be OK.
Single slice of radish is a bit weird. Perhaps there are some more hidden. If it adds to the dish, keep it, but be bolder with it.
The flower is really out of place. I understand the desire for colour, but I think if you had your oil more distinct that would be enough. Maybe a strand or two of zest on top of each scallop if you really want more colour.
I’ll give you a piece of advice which is probably not what a home cook wants to hear. Practise.
You don’t need to cook and waste a massive batch of scallops, or make this dish 10 times, but make it once, with enough of everything to plate a few times (honestly you can just move the scallops from plate to plate if need be), and try a few different variations. If you have 3 versions side by side, you should quickly be able to see what you like and what you don’t like, and more than that, it will help you to have the confidence to plate quickly (but still well).
You
Ready_Support6111 on
Too many flavours. Dial it back a bit and concentrate on a concept and/or the flavours you want to showcase, otherwise it’s just directionless.
5 Comments
Looks amazing!!! May I ask what you put in your basil lemongrass oil? You mixed everything or just spoon everything together?
Want to try it out!
Great sear on the scallop sauce is too much in my humble opinion
Is the satay sauce split or
Is that just the liquid from the scallops?
Is the basil in the oil for flavour or is it colour? Seems a bit confusing. A neat little hack with herb oils is using baby spinach as well as the herb you are using (in moderation) as it has lots of chlorophyll but a neutral flavour. Either way, I bet this dish is tasty 👌
If I were to make changes to what you have without adding or taking away anything
1. It’s hard making even numbers look aesthetically pleasing but if I had to use 2 scallops I would use more of the plate, maybe different sized dots of sauce or little spoons of the sauce (and not just directly under the scallop) so your eyes aren’t just focused in the centre where the 2 scallops look awkward. This will also make the oil look a bit more purposed as opposed to just getting in the the plate somewhere
2. I would (and currently do for a scallop dish) mix the finger limes into the herb oil, for one so you get them in every bite and opposed to one big mouth full of citrus but also it makes the most amazing vinegariette type
Dressing ( I do this with shiso oil).
3. Going against what I said but I’d lose the flower. It’s doing nothing for flavour or presentation IMO
Instead maybe something like elk/mizuna or something if don’t want to use coriander. I would dress the elk leaves with your lemons grass oil and fried onions so you have these tasty peppery leaves that serve a purpose. This will also help with using more plate plating style.
3. with radish I prefer a cold pickle to keep the crisp texture
4. All of this is just nit picking and what I would
Personally do to alter what you have on the plate without changing what you have.
5. I bet this was delicious! Great work chef.
Is it a dish I’d like to eat? Yes, absolutely. Is it an attractive dish? Sort of.
I think if everything was neater and tighter it would already look better. And probably a white plate if you have. Need to sort out the liquid, spread the sauce a bit wider and then you’ll have space to put the oil on the sauce directly.
Obviously we all know that odd numbers are more pleasing, but if 2 is the correct portion size, so be it. I would avoid putting anything directly on the scallop that is untidy or hides the sear. So no to fried onion (it should stay plenty crispy if put on top of the satay sauce because it’s high fat, low water), but a small pile of finger lime vesicles might be OK.
Single slice of radish is a bit weird. Perhaps there are some more hidden. If it adds to the dish, keep it, but be bolder with it.
The flower is really out of place. I understand the desire for colour, but I think if you had your oil more distinct that would be enough. Maybe a strand or two of zest on top of each scallop if you really want more colour.
I’ll give you a piece of advice which is probably not what a home cook wants to hear. Practise.
You don’t need to cook and waste a massive batch of scallops, or make this dish 10 times, but make it once, with enough of everything to plate a few times (honestly you can just move the scallops from plate to plate if need be), and try a few different variations. If you have 3 versions side by side, you should quickly be able to see what you like and what you don’t like, and more than that, it will help you to have the confidence to plate quickly (but still well).
You
Too many flavours. Dial it back a bit and concentrate on a concept and/or the flavours you want to showcase, otherwise it’s just directionless.