Way too much puree, IMO. Scallops are seared nicely though
kohlmanne on
Those scallops look amazing how did you cook them?
Jackiedraper on
Beautiful scallops. Smoked Gouda and butternut seems like a strange combination. I think the butternut can stand by itself. Make a real nice purree and season it well. The quinoa salad looks good. I’d tighten the whole thing as well. Three scallops seared that well is plenty for an entree.
MummsTech on
Nix the gouda as it would negate the sweet scallops. Scallop sear is spot on. Butternut squash purée is a perfect base as far as color goes, less quantity would be better as the scallops look like they are drowning. Quinoa is lost in translation against the sear of the scallops. Although this is “Culinary Plating”, flavor profiles as well as textures need to be part of the equation. Fire roasted corn and perhaps a mildly spicy pepper purée , a peppadew perhaps, would elevate this.
4 Comments
Way too much puree, IMO. Scallops are seared nicely though
Those scallops look amazing how did you cook them?
Beautiful scallops. Smoked Gouda and butternut seems like a strange combination. I think the butternut can stand by itself. Make a real nice purree and season it well. The quinoa salad looks good. I’d tighten the whole thing as well. Three scallops seared that well is plenty for an entree.
Nix the gouda as it would negate the sweet scallops. Scallop sear is spot on. Butternut squash purée is a perfect base as far as color goes, less quantity would be better as the scallops look like they are drowning. Quinoa is lost in translation against the sear of the scallops. Although this is “Culinary Plating”, flavor profiles as well as textures need to be part of the equation. Fire roasted corn and perhaps a mildly spicy pepper purée , a peppadew perhaps, would elevate this.