Not a single thing on this plate looks good or is cohesive in flavor.
Fun_Explanation_3417 on
Hmm. I could see a scallop/polenta play on classic shrimp and grits flavors. But it looks a bit messy.
MysT-Srmason on
There’s a lot going on here, but it seems like it’d be delicious!
RapportRaptor on
Flavours sound solid, however the purée on the base (I guess that’s the stock?) looks unappetizing and chunky. I’d suggest using your stock to season a beurre blanc, or if you’re happy with the flavour purée it nicely and pass it. Also an option to set the stock with agar and making a gel.
PurpleTeaSoul on
Can you tell me a little more about the lemon balm? I’m trying to picture it but I’m not quite getting it. Does it give it a freshness compared to the other flavors?
[deleted] on
[deleted]
meggienwill on
“Thickened seafood stock” is a veloute. Sounds much better.
86thesteaks on
I think perhaps the salsa should not be covering the seared side of the scallop. If you go to the trouble of nicely searing your scallop, you should not cover it up in my opinion. The puree on the base could be smoother, but it’s not a deal breaker.
singingtangerine on
Barely anybody is giving you any constructive criticism.
– The polenta would be better off plated a different way. I realize it’s meant to be chunky—so don’t smear it like a smooth sauce/purée. Maybe like put it in a little circle and have the scallop in the center? I’m not sure.
– Don’t cover the scallop with the sauce/salsa. Aside from covering the sear, the sauce isn’t staying on top which is making things look messy. In terms of layers I’d go polenta, sauce, scallop.
– The leaf looks awkward. Either get rid, or chop it up and sprinkle on top of sauce+polenta.
– There are accidental drops of sauce next to the polenta. Either clean them up or add more intentional ones
9 Comments
Not a single thing on this plate looks good or is cohesive in flavor.
Hmm. I could see a scallop/polenta play on classic shrimp and grits flavors. But it looks a bit messy.
There’s a lot going on here, but it seems like it’d be delicious!
Flavours sound solid, however the purée on the base (I guess that’s the stock?) looks unappetizing and chunky. I’d suggest using your stock to season a beurre blanc, or if you’re happy with the flavour purée it nicely and pass it. Also an option to set the stock with agar and making a gel.
Can you tell me a little more about the lemon balm? I’m trying to picture it but I’m not quite getting it. Does it give it a freshness compared to the other flavors?
[deleted]
“Thickened seafood stock” is a veloute. Sounds much better.
I think perhaps the salsa should not be covering the seared side of the scallop. If you go to the trouble of nicely searing your scallop, you should not cover it up in my opinion. The puree on the base could be smoother, but it’s not a deal breaker.
Barely anybody is giving you any constructive criticism.
– The polenta would be better off plated a different way. I realize it’s meant to be chunky—so don’t smear it like a smooth sauce/purée. Maybe like put it in a little circle and have the scallop in the center? I’m not sure.
– Don’t cover the scallop with the sauce/salsa. Aside from covering the sear, the sauce isn’t staying on top which is making things look messy. In terms of layers I’d go polenta, sauce, scallop.
– The leaf looks awkward. Either get rid, or chop it up and sprinkle on top of sauce+polenta.
– There are accidental drops of sauce next to the polenta. Either clean them up or add more intentional ones