Looks very nice maybe finish with an infused oil like lemon or chili or garlic
captzahl on
Nice looking dish. I would lose the dill cos it’s not edible like that. A few micro greens on the scallops would do the trick.
ckershaw99 on
Those pieces of dill are too big.
Cookthulhu on
Maybe change the herb garnish or add another, you already have the dill in the risotto; lemon verbena? A contrasting color might be nice too?
UNOtrickyTrish on
More scallops?!…. Js🤣🤣
Seriously….it’s beautiful
PurpleTeaSoul on
Stunning. I agree with a chili oil!
phatphred223 on
Im a chef/owner of an Eastern European restaurant and dill is basically our parsley for garnishing. I agree that they need to be small and try to find dill with smaller fronds, ones that look like little branches. Those are beautiful once shocked in some ice water. These in the photo unfortunately resemble pubic hair and would better to be minced (and slightly dried if you like) for garnish. The rest of great!
Playful-Natural-4626 on
Braised red cabbage would add some crunch and color.
thechefsauceboss on
Looks great and a stunning sear on the scallops! I would recommend a little more red or pink color on the plate. Also try to keep your garnish off your scallops, don’t wanna cover up that gorgeous sear.
Excellent work!
ChefGoni on
Appreciate all the input. Trying to start a private chef/catering service. Been offering limited private dinner events but now I’m going all in with this idea. Appreciate all the kind words and constructive criticism and can’t wait to show you guys some more dishes I come up with.
Thick-Tooth-8888 on
Looks yummy. I’d do just one sprig of dill. And a little more spacing between the scallops. I wouldn’t have any pine nuts on top of the scallops. Scallops look best by themselves or a light aioli leaf drip. Nuts take away the luxuriousness of scallops
schmoopmcgoop on
I would get rid of the dill, or put only one in the middle
[deleted] on
Add RED or PURPLE. Use a plate that will fully control the risotto shape.
Very nice dish
noah-vella on
That’s some nice sear ok those scallops!
Specialist-Hornet541 on
With me, pea and dill don’t sit well and not enough to compliment one another. Beautiful color and great way to execute this plate. If I were to make this work, I would add some fried prosciutto with some fried shallots on top. Maybe add fried sage or just some classic parsley leaves on top for garnish. Really great color though
Possible-Trust5750 on
Needs more scallops because yum
RainMakerJMR on
Gorgeous don’t change a thing except maybe chopping down the dill garnish a touch smaller, or using younger fronds.
vangard_14 on
I gotta know where you got this plate
Mrshaydee on
Maybe a fine dusting of red bell pepper and some chili oil.
24c24s on
I would swap the dill for micro pea shoots for your garnish or red vein micro sorrel
Comrade_Donald on
Save the oil after browning fresh chorizo. It’s a brilliant red orange and chorizo and scallops get along.
Historical_Flower212 on
Use an oval plate,create 3 circular rings of risotto and top scallops on each rings.garnish with spring mico greens.finish dish with a pea reduction and chili oil.
Your scallops are poorly seared.👎
slapping_rabbits on
Well that’s plated nicely for adults but for kids they like gross stuff so I try for a bum and poops or vomit or something along those lines.
BubblyMountain369 on
The most beautiful scallop sear I’ve seen in a while
Socalnomad on
I would have rather used an oversized bowl. And the large dill on top seems out of place.
258amand34percent on
Try a crispy deep fried kale for extra dark green and height!
27 Comments
Think you need a garnish more than dill.
Looks very nice maybe finish with an infused oil like lemon or chili or garlic
Nice looking dish. I would lose the dill cos it’s not edible like that. A few micro greens on the scallops would do the trick.
Those pieces of dill are too big.
Maybe change the herb garnish or add another, you already have the dill in the risotto; lemon verbena? A contrasting color might be nice too?
More scallops?!…. Js🤣🤣
Seriously….it’s beautiful
Stunning. I agree with a chili oil!
Im a chef/owner of an Eastern European restaurant and dill is basically our parsley for garnishing. I agree that they need to be small and try to find dill with smaller fronds, ones that look like little branches. Those are beautiful once shocked in some ice water. These in the photo unfortunately resemble pubic hair and would better to be minced (and slightly dried if you like) for garnish. The rest of great!
Braised red cabbage would add some crunch and color.
Looks great and a stunning sear on the scallops! I would recommend a little more red or pink color on the plate. Also try to keep your garnish off your scallops, don’t wanna cover up that gorgeous sear.
Excellent work!
Appreciate all the input. Trying to start a private chef/catering service. Been offering limited private dinner events but now I’m going all in with this idea. Appreciate all the kind words and constructive criticism and can’t wait to show you guys some more dishes I come up with.
Looks yummy. I’d do just one sprig of dill. And a little more spacing between the scallops. I wouldn’t have any pine nuts on top of the scallops. Scallops look best by themselves or a light aioli leaf drip. Nuts take away the luxuriousness of scallops
I would get rid of the dill, or put only one in the middle
Add RED or PURPLE. Use a plate that will fully control the risotto shape.
Very nice dish
That’s some nice sear ok those scallops!
With me, pea and dill don’t sit well and not enough to compliment one another. Beautiful color and great way to execute this plate. If I were to make this work, I would add some fried prosciutto with some fried shallots on top. Maybe add fried sage or just some classic parsley leaves on top for garnish. Really great color though
Needs more scallops because yum
Gorgeous don’t change a thing except maybe chopping down the dill garnish a touch smaller, or using younger fronds.
I gotta know where you got this plate
Maybe a fine dusting of red bell pepper and some chili oil.
I would swap the dill for micro pea shoots for your garnish or red vein micro sorrel
Save the oil after browning fresh chorizo. It’s a brilliant red orange and chorizo and scallops get along.
Use an oval plate,create 3 circular rings of risotto and top scallops on each rings.garnish with spring mico greens.finish dish with a pea reduction and chili oil.
Your scallops are poorly seared.👎
Well that’s plated nicely for adults but for kids they like gross stuff so I try for a bum and poops or vomit or something along those lines.
The most beautiful scallop sear I’ve seen in a while
I would have rather used an oversized bowl. And the large dill on top seems out of place.
Try a crispy deep fried kale for extra dark green and height!