Seared Scallops from Hokkaido, confit leeek, roasted cauliflower and potato espuma, crushed walnuts with arbequina olive oil and sel de Guérande

I love the overall look, but for some reason I feel like this plate would look better with symmetrical espuma distribution

I too want the espuma nearer to the center of the plate. The concept sounds and looks delicious.

Love the textures and placement (why did my phone autocorrect to placenta, I’ve never used that word in my life)