Beautiful plate. Well done. Is that two pieces of scallop? The piece under the top one is also scallop? The sauce is dots on one side and a puddle on the other side. But that’s a sure minor point. I’d love to eat that.
NTFirehorse on
I didn’t know you could eat scallops cold
(Technically I knew you could, but I didn’t realize anybody did)
Pywacket1 on
Lovely, unpretentious, I’d be thrilled to be served that.
Silent__Nugget on
Holy yum batman. I want to scarf this. The scallop looks so good with that beautiful sear and moist interior. Looks like a super tasty combo of flavor, colors, and textures.
authorbrendancorbett on
I just love this. I’m a huge fan of using the carrot tops too, they’re so under-appreciated. Can’t get over how beautiful the colors are on this too, it’s a gorgeous highlight of carrot and scallop!
fancycurtainsidsay on
I had to scroll back up as I almost missed this post. I just wanted you tell you OP this is damn near perfect imho.
Acid_Monster on
I like everything except the plate itself. The contrast against the food is nice, but it looks like a mix of a dog bowl and a prison tray.
Other than the plate not being my style, I would absolutely demolish this entire thing in one bite.
Great job!
MathematicalPeace on
Beautiful work, Chef!
Messygiraffeshapes on
Looks beautiful AND delicious. Well done chef!
TwopintsyaPrick on
This made me pull a dirty face, but in a *FUCK OFF THIS LOOKS GOOD* way. As always, props.
Vendetta2112 on
Really great plate!! Super.
Just curious, are not the carrot tops a little bitter, as it’s a root vegetable and the tops are exposed to the sun?
I’m sure i nibbled on some at some point but I can’t remember.
But than again, arugula is also bitter and plenty of people would make a gremolata out of that.
So perhaps it was intended??
Agree, good usage of the parts!
11 Comments
Beautiful plate. Well done. Is that two pieces of scallop? The piece under the top one is also scallop? The sauce is dots on one side and a puddle on the other side. But that’s a sure minor point. I’d love to eat that.
I didn’t know you could eat scallops cold
(Technically I knew you could, but I didn’t realize anybody did)
Lovely, unpretentious, I’d be thrilled to be served that.
Holy yum batman. I want to scarf this. The scallop looks so good with that beautiful sear and moist interior. Looks like a super tasty combo of flavor, colors, and textures.
I just love this. I’m a huge fan of using the carrot tops too, they’re so under-appreciated. Can’t get over how beautiful the colors are on this too, it’s a gorgeous highlight of carrot and scallop!
I had to scroll back up as I almost missed this post. I just wanted you tell you OP this is damn near perfect imho.
I like everything except the plate itself. The contrast against the food is nice, but it looks like a mix of a dog bowl and a prison tray.
Other than the plate not being my style, I would absolutely demolish this entire thing in one bite.
Great job!
Beautiful work, Chef!
Looks beautiful AND delicious. Well done chef!
This made me pull a dirty face, but in a *FUCK OFF THIS LOOKS GOOD* way. As always, props.
Really great plate!! Super.
Just curious, are not the carrot tops a little bitter, as it’s a root vegetable and the tops are exposed to the sun?
I’m sure i nibbled on some at some point but I can’t remember.
But than again, arugula is also bitter and plenty of people would make a gremolata out of that.
So perhaps it was intended??
Agree, good usage of the parts!