The flavors sound amazing but are the boots still on the scallops? Those things are inedibly chewy!
Dismal_Equivalent_68 on
I like most of the components. Peas look a little thick, but this plating gives me anxiety. I see a mess as soon as I try to get a bite on my fork. Those baby soufflé are so cute. I’d like those in a tiny shallow tiny ramekin so I can get all the sauce. Plying for this I would like it so my scallops are not demanded of polenta, peas and such. Have fun playing with food!
fddfgs on
Sounds like some really interesting flavour combos, but it looks like a serving suggestion for a kids’ birthday cake in a magazine from the 70s
FiveKR on
Too much. Too many feature items and not enough focus on one. Spicy chilies as garnish with scallops is an automatic no for me. The flavors you mentioned are too delicate for it.
The mint pea puree is a good idea but what are you going to pair it with as is? I’d soften because this is a punch.
Maybe a cream to accentuate? With what you have there that is.
Also the lighting is not it. Smoked or honey preserved chilies could work nicely. But not raw. Too much punch. Try to think of what’s on that plate in terms of layers of flavors. And then tweak a bit.
This will work I’m sure. Just within a tight and measured touch.
cash_grass_or_ass on
less is more: you have about 2.5 separate dishes on all the same plate.
CrisKross on
Mmm seems like a bit much on the plate, I would love to see a harder sear on the scallops imho.
Other than that, colors are great, good foundation and it seems like the flavors all pair well with each other.
TwopintsyaPrick on
Scallops look bland, guanciale looks burnt, purée isn’t at all smooth, it just looks smashed with a fork.
shamus727 on
You gotta work on the sear on them scallops my dude
icecoldcarr0ts on
Good god wait until the pan is HOT add a little oil, let it heat then add the scallops. Let them sear. Flip them for a few seconds and OFF the heat. Perfect scallops.
I don’t want to comment on anything else.
CheffyNxx on
I would say less purée and pees, and make the scallops look more elevated on the plate
ChewyElastic on
Thanks everyone that’s commented or interacted with the post I really appreciate it.
Quick note regarding the flavor and textures: Guanciale is a key item, it is the pork jowl which is cured with herbs and pepper it’s packed with this silky super flavorful porky herby fat that renders out as it cooks and includes the herbs that coated the meat. There’s a unique toothesome feel to it, when rendered down, it has a crisp bite and immediately melts (if not cooked enough it’s chewy). Polenta was cooked with chardonnay, butter and parmesan and you can really taste all this in the polenta, the combination of this with guanciale poured over is amazing and is excellent alone. It pairs perfectly with scallops. The red peppers are just mini sweet peppers to add a little color, there’s no heat. The pea puree has a slight mint flavor which nicely offsets the pork/scallop/polenta it’s refreshing but doesn’t take you away from the main dish. I aimed to plate it in away that the diner is forced to get a perfect bite of guanciale, polenta and scallops. The pomme souffle thing – I was just messing around for this forum; I’m trying to learn better plating techniques in general and it was fun :).
Obvious fails: 1) My pan was not hot enough when I put the scallops on so the sear sucks, they’re cooked ok outside of that nothing was chewy or over/under 2) I piped the pea puree maybe it should have been a clean bead instead? one comment said it didn’t look smooth (it was in person) another likened it to a cake, which it does have a cake like design from the pipong tip although hard to see in the picture 3) I over did it with the guanciale fat and some leaked past the pea puree. I’m conflicted about whether it’s overcooked as it was not bitter and perfectly crispy which is what I was going for but some pieces look burnt in the picture. 4) I have to take some time to get a proper picture, it was kind of a poorly lit quick snap on my phone.
Thanks again for any feedback.
SurrealEffects on
I’d leave the three things at the bottom of the plate out, or put them off to the side out of the dish. Pea puree is too thick, you said you piped it .. that alone tells me it’s too thick. When plating purees think spoon or bottle, over piping bag.
mijreeqee on
That’s a great looking plate. Well done.
edwardabbeys on
Less purée and peas, next time? Would also purée a little longer, they look a bit chunky.
14 Comments
The flavors sound amazing but are the boots still on the scallops? Those things are inedibly chewy!
I like most of the components. Peas look a little thick, but this plating gives me anxiety. I see a mess as soon as I try to get a bite on my fork. Those baby soufflé are so cute. I’d like those in a tiny shallow tiny ramekin so I can get all the sauce. Plying for this I would like it so my scallops are not demanded of polenta, peas and such. Have fun playing with food!
Sounds like some really interesting flavour combos, but it looks like a serving suggestion for a kids’ birthday cake in a magazine from the 70s
Too much. Too many feature items and not enough focus on one. Spicy chilies as garnish with scallops is an automatic no for me. The flavors you mentioned are too delicate for it.
The mint pea puree is a good idea but what are you going to pair it with as is? I’d soften because this is a punch.
Maybe a cream to accentuate? With what you have there that is.
Also the lighting is not it. Smoked or honey preserved chilies could work nicely. But not raw. Too much punch. Try to think of what’s on that plate in terms of layers of flavors. And then tweak a bit.
This will work I’m sure. Just within a tight and measured touch.
less is more: you have about 2.5 separate dishes on all the same plate.
Mmm seems like a bit much on the plate, I would love to see a harder sear on the scallops imho.
Other than that, colors are great, good foundation and it seems like the flavors all pair well with each other.
Scallops look bland, guanciale looks burnt, purée isn’t at all smooth, it just looks smashed with a fork.
You gotta work on the sear on them scallops my dude
Good god wait until the pan is HOT add a little oil, let it heat then add the scallops. Let them sear. Flip them for a few seconds and OFF the heat. Perfect scallops.
I don’t want to comment on anything else.
I would say less purée and pees, and make the scallops look more elevated on the plate
Thanks everyone that’s commented or interacted with the post I really appreciate it.
Quick note regarding the flavor and textures: Guanciale is a key item, it is the pork jowl which is cured with herbs and pepper it’s packed with this silky super flavorful porky herby fat that renders out as it cooks and includes the herbs that coated the meat. There’s a unique toothesome feel to it, when rendered down, it has a crisp bite and immediately melts (if not cooked enough it’s chewy). Polenta was cooked with chardonnay, butter and parmesan and you can really taste all this in the polenta, the combination of this with guanciale poured over is amazing and is excellent alone. It pairs perfectly with scallops. The red peppers are just mini sweet peppers to add a little color, there’s no heat. The pea puree has a slight mint flavor which nicely offsets the pork/scallop/polenta it’s refreshing but doesn’t take you away from the main dish. I aimed to plate it in away that the diner is forced to get a perfect bite of guanciale, polenta and scallops. The pomme souffle thing – I was just messing around for this forum; I’m trying to learn better plating techniques in general and it was fun :).
Obvious fails: 1) My pan was not hot enough when I put the scallops on so the sear sucks, they’re cooked ok outside of that nothing was chewy or over/under 2) I piped the pea puree maybe it should have been a clean bead instead? one comment said it didn’t look smooth (it was in person) another likened it to a cake, which it does have a cake like design from the pipong tip although hard to see in the picture 3) I over did it with the guanciale fat and some leaked past the pea puree. I’m conflicted about whether it’s overcooked as it was not bitter and perfectly crispy which is what I was going for but some pieces look burnt in the picture. 4) I have to take some time to get a proper picture, it was kind of a poorly lit quick snap on my phone.
Thanks again for any feedback.
I’d leave the three things at the bottom of the plate out, or put them off to the side out of the dish. Pea puree is too thick, you said you piped it .. that alone tells me it’s too thick. When plating purees think spoon or bottle, over piping bag.
That’s a great looking plate. Well done.
Less purée and peas, next time? Would also purée a little longer, they look a bit chunky.