Scallops were seared on stainless steel using avo. oil. Seared for about 2 min on the top and less than 30 seconds on the bottom before setting them into the broth.
The dashi was made using David Chang’s recipe, enhanced with drops of a bird’s eye chili oil I had made last week.
Served as a first in a 3 course dinner, followed with a pork chop dish with apples and a fruit and sorbet dessert.
chefadams on
Very simple dish. Love the sear on the scallops. Nothing bad to say about this!
Throughawayup on
My only critique is the scallions look somewhat sad? Maybe its just the picture quality/angle but they look almost droopy. Maybe this could be remedied by a perpendicular cut on them or by squeezing the scallops together so theyre touching and clumping these slices in the middle of them. Other than that i love the oil/dashi situation. Beautiful.
water2wine on
Beautiful! If you cut the scallion strands longer and thinner and let them sit in ice water for a while they’re easier to make a little nest out of.
nyxjpn on
Wow that looks so good! Very beautiful 😁
mosbert on
Bacon Dashi recipe please
wds1 on
Curious why add bacon to dashi? Not umami enough on its own ?
poubelleaccount on
How’d you do the lighting for the birds eye photo?
wellwellwelly on
Looks amazing but wtf is bacon dashi lol.
winterfate10 on
Just got done watching The Menu. I’m not gonna be able to see a fine dining dish the same for a bit.
cdc50 on
Interesting combo. Looks good. I would say this, I always turn the flat side of the scallop towards the interior. Having the round side synchronized with the plate. Maybe that’s too structured, but I prefer the mimicry.
krshnaconscious1 on
Spectacular. The dots come across more as polka dots which is ok. I”m not a fan of dots, but these are fine. Maybe dots in the broth is why it works for me. The simplicity is magic.
12 Comments
Scallops were seared on stainless steel using avo. oil. Seared for about 2 min on the top and less than 30 seconds on the bottom before setting them into the broth.
The dashi was made using David Chang’s recipe, enhanced with drops of a bird’s eye chili oil I had made last week.
Served as a first in a 3 course dinner, followed with a pork chop dish with apples and a fruit and sorbet dessert.
Very simple dish. Love the sear on the scallops. Nothing bad to say about this!
My only critique is the scallions look somewhat sad? Maybe its just the picture quality/angle but they look almost droopy. Maybe this could be remedied by a perpendicular cut on them or by squeezing the scallops together so theyre touching and clumping these slices in the middle of them. Other than that i love the oil/dashi situation. Beautiful.
Beautiful! If you cut the scallion strands longer and thinner and let them sit in ice water for a while they’re easier to make a little nest out of.
Wow that looks so good! Very beautiful 😁
Bacon Dashi recipe please
Curious why add bacon to dashi? Not umami enough on its own ?
How’d you do the lighting for the birds eye photo?
Looks amazing but wtf is bacon dashi lol.
Just got done watching The Menu. I’m not gonna be able to see a fine dining dish the same for a bit.
Interesting combo. Looks good. I would say this, I always turn the flat side of the scallop towards the interior. Having the round side synchronized with the plate. Maybe that’s too structured, but I prefer the mimicry.
Spectacular. The dots come across more as polka dots which is ok. I”m not a fan of dots, but these are fine. Maybe dots in the broth is why it works for me. The simplicity is magic.