Audacious flavors!! The lemon/ thai chili/ prosciutto has me all🤩🤩
I think you could tighten up the presentation somewhat, maybe by arranging the greens differently. I’m not too fond of the scatter of prosciutto in the sauce for customers, but it’s nicer than what I’d do for myself at home, so meh lol
Nice looking dish!
assbuttshitfuck69 on
Nice dish. I’m a huge fan of Birds Eye chiles and eat them at home regularly. Sometimes they benefit from being incorporated with other elements. I’m a fan of lime juice and brown sugar, or infusing them into oil to add a nice color to the plate.
The prosciutto would look better in whole fried slices, and could be used to add height and dimension to the dish. It is brittle enough to easily break apart while eating.
Micro greens benefit from a little evo to give them a shine and that sharp, grassy taste. It would look nice if some were distributed on top of the scallops. I feel like the ones underneath get soggy and wilt from heat/juices.
This is all just personal preference for plating during service, and obviously subjective.
snarpy on
I love it. Scallops are the star, others are the colours of accentutation, totally perfect.
Farshad99944 on
Why is the portion so small
PuckbunnyOF on
I’ll take two orders please 🤤
queen_of_potato on
Looks super pretty but the chilli could maybe be cut a little neater/finer (or it’s just the angle)
WinterComfortable47 on
Gorgeous sear and plating! My man or gal good work chef
Lukazoiid on
Those scallops look great, flavours sound really nice too. I do something similar at work but garnished with sorrel, I might suggest doing a smear of some sort with the aioli? Otherwise it’s great, I’d order it.
9 Comments
Why’d you sear those scallops on both sides tho?
Audacious flavors!! The lemon/ thai chili/ prosciutto has me all🤩🤩
I think you could tighten up the presentation somewhat, maybe by arranging the greens differently. I’m not too fond of the scatter of prosciutto in the sauce for customers, but it’s nicer than what I’d do for myself at home, so meh lol
Nice looking dish!
Nice dish. I’m a huge fan of Birds Eye chiles and eat them at home regularly. Sometimes they benefit from being incorporated with other elements. I’m a fan of lime juice and brown sugar, or infusing them into oil to add a nice color to the plate.
The prosciutto would look better in whole fried slices, and could be used to add height and dimension to the dish. It is brittle enough to easily break apart while eating.
Micro greens benefit from a little evo to give them a shine and that sharp, grassy taste. It would look nice if some were distributed on top of the scallops. I feel like the ones underneath get soggy and wilt from heat/juices.
This is all just personal preference for plating during service, and obviously subjective.
I love it. Scallops are the star, others are the colours of accentutation, totally perfect.
Why is the portion so small
I’ll take two orders please 🤤
Looks super pretty but the chilli could maybe be cut a little neater/finer (or it’s just the angle)
Gorgeous sear and plating! My man or gal good work chef
Those scallops look great, flavours sound really nice too. I do something similar at work but garnished with sorrel, I might suggest doing a smear of some sort with the aioli? Otherwise it’s great, I’d order it.