For some reason, I saw two frogs humping in this picture.
pomegranate7777 on
I love this, but I don’t think you need the foam. The dish would be beautiful without it. Love the color on the scallop.
FlamingoPresent3270 on
Thanks for making me drool on my keyboard.
floyder55 on
Wow, truly beautiful, well done chef
NoodleEnjoyer on
How did you do the prosciutto foam??
Lopsided_Strain_7754 on
Thanks, now I have even higher standards for my microwave dinners.
vlmpebbles on
Looks yummy good work chef
Ok_Kiwi_7770 on
Thanks, now I have to step up my plating game!
arparpsrp on
something perverse about using its corpse as a plate. love it
Upstairs-Dare-3185 on
This is awesome… perfect sear on the scallop, risotto looks great, beautifully plated and the flavors sound incredible.
linniex on
I wish I could get that brown crust when I do my scallops. Very well done, I would love this and want 10 more.
chefnforreal on
Love every little thing about this… Looks and sounds like an amazing few bites. Just the right amount of food to enjoy all the flavors, but leaves room for the other amazing courses you probably offer.
Can I throw an idea out? For the risotto, not sure what exactly you’re doing to get the roe in there, but what about Uni risotto? Can make an uni cream and fold that in at the end. I feel like it would complement all these flavors.
And I see the lemon zest going on, but could probably also use a squeeze of lemon as well, if its not there already.
How is the black garlic incorporated into that mushroom component?
13 Comments
[deleted]
For some reason, I saw two frogs humping in this picture.
I love this, but I don’t think you need the foam. The dish would be beautiful without it. Love the color on the scallop.
Thanks for making me drool on my keyboard.
Wow, truly beautiful, well done chef
How did you do the prosciutto foam??
Thanks, now I have even higher standards for my microwave dinners.
Looks yummy good work chef
Thanks, now I have to step up my plating game!
something perverse about using its corpse as a plate. love it
This is awesome… perfect sear on the scallop, risotto looks great, beautifully plated and the flavors sound incredible.
I wish I could get that brown crust when I do my scallops. Very well done, I would love this and want 10 more.
Love every little thing about this… Looks and sounds like an amazing few bites. Just the right amount of food to enjoy all the flavors, but leaves room for the other amazing courses you probably offer.
Can I throw an idea out? For the risotto, not sure what exactly you’re doing to get the roe in there, but what about Uni risotto? Can make an uni cream and fold that in at the end. I feel like it would complement all these flavors.
And I see the lemon zest going on, but could probably also use a squeeze of lemon as well, if its not there already.
How is the black garlic incorporated into that mushroom component?