Woof. Sear is not good. Broth on a flat plate with a puree makes no sense. Bacon is disjointed and clumsy. Plating is amateurish.
TwoPintsYouPrick on
Those poor scallops.
Milagro_Blanco_87 on
TAKE THE ABDUCTOR MUSCLE OFF! turn your pan up. give it an actual sear!
theoddcook on
What was the thought process here?
Not being condescending, but it all seems afterthought.
dzmatthew on
Asparagus is lined up nice, at least 1 point for that
lordpunt on
Pea puree is super vibrant and texture looks great. The broth makes no sense whatsoever and you’re better off doing some kind of bacon crumble or a super fine dice. Pat your scallops dry and crank the heat up.
Bullshit_Conduit on
Is it Spring where you live?
Pea puree and asparagus look real nice, but in the Northern Hemisphere they’re out of season by a few months, not something I’d expect to see in December.
Other critiques have already been made.
Buck_Thorn on
I’d like to see OP give this another try after addressing the things learned by this post.
One thing that I haven’ seen mentioned yet is those two discrete piles of flaccid bacon lardons. I think they need to be rendered more, and maybe scattered throughout the plate.
markusdied on
all of the flavors here are great together.
nudge the asparagus downward so they’re not breaching the edge. one of my chefs told me the rim/edge of a plate is like a frame on a canvas.. and you can’t paint on the frame
and like others said, dry scallops, hot pan, lots of fat/oil & remove the abductor
the bacon piles is a cool concept, but the execution here is messy. render a bit more and tighten up the ‘shape’ of the pile of bacon, you could almost hide half of the pile under each scallop, giving the scallop an anchor and the bacon purpose while still feeding into your original idea
use a stabilizer or thickening agent to make the onion broth a viable ‘sauce’ and you can drizzle it over the plate, maybe caramelize the onions first for some color so it doesn’t look like thick clear snot tho 🤣
keep pushin! keep plating!
belovedfoe on
If you do a broth should be in at least some type of bowl. Looks just plain wet. Flavors might be great but it’s tan on green and a watery looking broth. I’d rather some buttery pea’s than a puree with broth. I do appreciate your trying though and the flavors sound good.
badlilbadlandabad on
I would focus on nailing your cooking techniques over plating aesthetic. The scallops aren’t seared well and the bacon doesn’t look like it’s rendered very well. The plating should be the last consideration after the cooking is perfected.
LickingWoundSalt on
Even though the criticism is pretty harsh, the pla5ing is better than a most people can accomplish. I appreciate the effort! Take the feedback, try again, and I’m sure it will be amazing the next time.
12 Comments
Woof. Sear is not good. Broth on a flat plate with a puree makes no sense. Bacon is disjointed and clumsy. Plating is amateurish.
Those poor scallops.
TAKE THE ABDUCTOR MUSCLE OFF! turn your pan up. give it an actual sear!
What was the thought process here?
Not being condescending, but it all seems afterthought.
Asparagus is lined up nice, at least 1 point for that
Pea puree is super vibrant and texture looks great. The broth makes no sense whatsoever and you’re better off doing some kind of bacon crumble or a super fine dice. Pat your scallops dry and crank the heat up.
Is it Spring where you live?
Pea puree and asparagus look real nice, but in the Northern Hemisphere they’re out of season by a few months, not something I’d expect to see in December.
Other critiques have already been made.
I’d like to see OP give this another try after addressing the things learned by this post.
One thing that I haven’ seen mentioned yet is those two discrete piles of flaccid bacon lardons. I think they need to be rendered more, and maybe scattered throughout the plate.
all of the flavors here are great together.
nudge the asparagus downward so they’re not breaching the edge. one of my chefs told me the rim/edge of a plate is like a frame on a canvas.. and you can’t paint on the frame
and like others said, dry scallops, hot pan, lots of fat/oil & remove the abductor
the bacon piles is a cool concept, but the execution here is messy. render a bit more and tighten up the ‘shape’ of the pile of bacon, you could almost hide half of the pile under each scallop, giving the scallop an anchor and the bacon purpose while still feeding into your original idea
use a stabilizer or thickening agent to make the onion broth a viable ‘sauce’ and you can drizzle it over the plate, maybe caramelize the onions first for some color so it doesn’t look like thick clear snot tho 🤣
keep pushin! keep plating!
If you do a broth should be in at least some type of bowl. Looks just plain wet. Flavors might be great but it’s tan on green and a watery looking broth. I’d rather some buttery pea’s than a puree with broth. I do appreciate your trying though and the flavors sound good.
I would focus on nailing your cooking techniques over plating aesthetic. The scallops aren’t seared well and the bacon doesn’t look like it’s rendered very well. The plating should be the last consideration after the cooking is perfected.
Even though the criticism is pretty harsh, the pla5ing is better than a most people can accomplish. I appreciate the effort! Take the feedback, try again, and I’m sure it will be amazing the next time.