Nice color and composition. Make the goop on bottom a little smaller overall.
By goop i mean your risotto
ChefBoyD on
Me digs what you got here matey!!
Edit: I think you can do without the micros on the lattice. But that’s just moi
jpipes408 on
Sounds awesome. Personally I would toss the micros and stand that Tuile between those scallops. Nonetheless great dish!
hashcake710 on
Ditch the micros as said before. I also really dislike the corn & tomatoes in the risotto. Besides that, beautiful color, scallops look good!
Vegetable_Ad5957 on
Gorgeous presentation! More than I’m accustomed to, yet would appreciate the talent. Would love to taste 👅
no-pandas on
My first instinct would be the change the tuile to blood orange but regardless it looks amazing and I would devour this
Philly_ExecChef on
Great comp, great scalp sear, clean tuile. Risotto looks great, a little tight, but I get it.
I prefer to settle and separate solids from herb oils, but this works.
johnny_chingas on
Stand up the tuile. You’re hiding those beautiful scallops. I feel you can make those micros work better a other way. Maybe a couple on each scallop if you really want to use them. Awesome all the way through though.
[deleted] on
Your risotto looks way too tight, almost to the point that it looks like it’s breaking. Add more stock.
Make your tuille with less flour.
Less basil oil.
Also, let your risotto rest in the bowl all the way to the edge, with a wider surface area on the bottom it’ll make the dish more presentable.
[deleted] on
Why did you dust the scallops in cornmeal
lordpunt on
What did u use to filter your oil?
Cinderredditella on
This sub always surprises me. I click on an image being utterly wowed and then I go into the comment section to see a barrage of notes and comments and jeez, how it doesn’t overwhelm posters is beyond me.
Thumbs up from me, I quite like the unique look of the tuile like this, if you’d stick it upright in there it’d just look like one of those basic “icecream with a wafer in it” looks, imo.
19bonkbonk73 on
And bulls blood! Really though, to much. It’s a scallop. Let it shine.
takemeawayyyyy on
As a layperson, it looks pretty and I’d eat that. Put it in mah belly!
14 Comments
Nice color and composition. Make the goop on bottom a little smaller overall.
By goop i mean your risotto
Me digs what you got here matey!!
Edit: I think you can do without the micros on the lattice. But that’s just moi
Sounds awesome. Personally I would toss the micros and stand that Tuile between those scallops. Nonetheless great dish!
Ditch the micros as said before. I also really dislike the corn & tomatoes in the risotto. Besides that, beautiful color, scallops look good!
Gorgeous presentation! More than I’m accustomed to, yet would appreciate the talent. Would love to taste 👅
My first instinct would be the change the tuile to blood orange but regardless it looks amazing and I would devour this
Great comp, great scalp sear, clean tuile. Risotto looks great, a little tight, but I get it.
I prefer to settle and separate solids from herb oils, but this works.
Stand up the tuile. You’re hiding those beautiful scallops. I feel you can make those micros work better a other way. Maybe a couple on each scallop if you really want to use them. Awesome all the way through though.
Your risotto looks way too tight, almost to the point that it looks like it’s breaking. Add more stock.
Make your tuille with less flour.
Less basil oil.
Also, let your risotto rest in the bowl all the way to the edge, with a wider surface area on the bottom it’ll make the dish more presentable.
Why did you dust the scallops in cornmeal
What did u use to filter your oil?
This sub always surprises me. I click on an image being utterly wowed and then I go into the comment section to see a barrage of notes and comments and jeez, how it doesn’t overwhelm posters is beyond me.
Thumbs up from me, I quite like the unique look of the tuile like this, if you’d stick it upright in there it’d just look like one of those basic “icecream with a wafer in it” looks, imo.
And bulls blood! Really though, to much. It’s a scallop. Let it shine.
As a layperson, it looks pretty and I’d eat that. Put it in mah belly!