Looks very elegant, although I wonder if an all-white shell interior would offer better color contrast. Right now, the brown along the outside is a bit distracting to me. Also, I prefer cutting scallions (edit: and chives/green onions/anything similar) on a sharp bias rather than crosswise, but that’s personal preference.
elcuoco on
The scallop did a great job making that pretty shell. The rest of the plate is looking kinda poorly cut and cooked.
RugosaMutabilis on
Maybe instead of coarsely chopped fennel chunks, try slicing the fennel in a way that keeps a nicer, more interesting shape?
Always remove the adductor muscle from scallops. It’s that little bump towards the front. They’re chewy af and easy to remove before cooking.
Edit: I got my words wrong. Abductor muscle not adductor.
ChefGuzzy91 on
I like it. But thinking the fennel could be a purée. Also just being nitpicky but I don’t like those chive cuts.
anglosaxonbrat on
Well, the pickier people here seem to be unsatisfied with the pic, but I think it looks really good! Nice job.
towelheadass on
I don’t like it.
When I go to cut the scallop the shell is going to be unbalanced
It looks nice but isn’t very functional.
scallop carpaccio in a fennel puree with chive oil in the shell thats on rock salt to stabilize it would be way sexier.
xizixa on
Gorgeous in a way that appears naturally effortless, a beautiful casual elegance that just looks Tasty & ready to eat now!! I love how the ingredients reflect even the shell appearing to be caramelized. Everything about this is A+ to me 🙂 I do like the idea someone posted about the rock salt stabilizer, very clever~ I don’t know if I’d apply that here though, unless the salt was very large/ chunky. If it was sand-like you’d have to rework the whole dish, it would contrast from the easier ‘just dig in’ laid-back vibe here. Thanks for this scrumptious glowing eye candy, it shimmers like a dish from the edge of a magical ocean / lagoon realm! yum!
9 Comments
Looks very elegant, although I wonder if an all-white shell interior would offer better color contrast. Right now, the brown along the outside is a bit distracting to me. Also, I prefer cutting scallions (edit: and chives/green onions/anything similar) on a sharp bias rather than crosswise, but that’s personal preference.
The scallop did a great job making that pretty shell. The rest of the plate is looking kinda poorly cut and cooked.
Maybe instead of coarsely chopped fennel chunks, try slicing the fennel in a way that keeps a nicer, more interesting shape?
https://i.imgur.com/FdF3FjT.png like that
Always remove the adductor muscle from scallops. It’s that little bump towards the front. They’re chewy af and easy to remove before cooking.
Edit: I got my words wrong. Abductor muscle not adductor.
I like it. But thinking the fennel could be a purée. Also just being nitpicky but I don’t like those chive cuts.
Well, the pickier people here seem to be unsatisfied with the pic, but I think it looks really good! Nice job.
I don’t like it.
When I go to cut the scallop the shell is going to be unbalanced
It looks nice but isn’t very functional.
scallop carpaccio in a fennel puree with chive oil in the shell thats on rock salt to stabilize it would be way sexier.
Gorgeous in a way that appears naturally effortless, a beautiful casual elegance that just looks Tasty & ready to eat now!! I love how the ingredients reflect even the shell appearing to be caramelized. Everything about this is A+ to me 🙂 I do like the idea someone posted about the rock salt stabilizer, very clever~ I don’t know if I’d apply that here though, unless the salt was very large/ chunky. If it was sand-like you’d have to rework the whole dish, it would contrast from the easier ‘just dig in’ laid-back vibe here. Thanks for this scrumptious glowing eye candy, it shimmers like a dish from the edge of a magical ocean / lagoon realm! yum!
Mermaid-core