Edge sear looks a little harsh. But that could also be a matter of personal preference i try to keep my scallops seared in as little oil as possible to not allow the crust to creep over the edge.
Also I’m. A little unsure about the combination of vanilla and radish? But that could also be a personal taste thing
rabbidasseater on
Are scallops now going to be graded on a menu like wagu?
Kokamina23 on
Ohh I can imagine all these flavours together and I think I would love how crisp, fresh, and bright they would be, and the vanilla sounds lovely. I like your sear personally, perhaps a matter of personal preference. I’m happy just looking at your plate, chef!
alyssadujour on
I’ve had a few savory dishes with vanilla over the years and it’s one of those flavors I just can’t get to make the leap from dessert to savory plates. Especially with something as sweet as a scallop and the oranges, do you find that it’s not too far leaning over to that side?
shadowwalker789 on
Why sear the scallop when you cover it up with a supreme?
darkhseid on
average 5⭐️ restaurant’s €200 dish
Chef86d on
Love the flavors of the dish, and wow that’s a huge scallop! Love it. Cheers!
10 Comments
TIL scallops have a grading system
Edge sear looks a little harsh. But that could also be a matter of personal preference i try to keep my scallops seared in as little oil as possible to not allow the crust to creep over the edge.
Also I’m. A little unsure about the combination of vanilla and radish? But that could also be a personal taste thing
Are scallops now going to be graded on a menu like wagu?
Ohh I can imagine all these flavours together and I think I would love how crisp, fresh, and bright they would be, and the vanilla sounds lovely. I like your sear personally, perhaps a matter of personal preference. I’m happy just looking at your plate, chef!
I’ve had a few savory dishes with vanilla over the years and it’s one of those flavors I just can’t get to make the leap from dessert to savory plates. Especially with something as sweet as a scallop and the oranges, do you find that it’s not too far leaning over to that side?
Why sear the scallop when you cover it up with a supreme?
average 5⭐️ restaurant’s €200 dish
Love the flavors of the dish, and wow that’s a huge scallop! Love it. Cheers!
U5’s huh? That’s a solid flex.
I wish i had U-5 scallops lol