I feel like the flavor/richness of the raw scallop might be complimented best with less fat and more acid? Not necessarily like you’re going for a ceviche effect, but maybe just less butter and something with a more acidic component. Never tried miso with scallops but it sounds great.
Just my two cents – the scallops look awesome!
Dismal_Equivalent_68 on
I love this vessel. Perfect for scooping up this goodness. Love the offset style although it’s possibly a mis throw. Your little dill is cute.
yrrrrrrrr on
I really like this
I think less scallops
Winerychef on
I think this really beautifully illustrates the minimalism that so many chefs try and fail at.
Plating is often over the top and grandiose, and honestly that stuff is almost easier because there’s so many elements that one single element doesn’t have to be as strong.
As you’ve already said, less scallop and Beurre Blanc but otherwise it’s a knockout. Looks great!
I definitely think a Thai Chili infused yuzu juice drizzled over top or a maybe even spicier would be a wonderful balance for all the fat but it looks great chef!
4 Comments
I feel like the flavor/richness of the raw scallop might be complimented best with less fat and more acid? Not necessarily like you’re going for a ceviche effect, but maybe just less butter and something with a more acidic component. Never tried miso with scallops but it sounds great.
Just my two cents – the scallops look awesome!
I love this vessel. Perfect for scooping up this goodness. Love the offset style although it’s possibly a mis throw. Your little dill is cute.
I really like this
I think less scallops
I think this really beautifully illustrates the minimalism that so many chefs try and fail at.
Plating is often over the top and grandiose, and honestly that stuff is almost easier because there’s so many elements that one single element doesn’t have to be as strong.
As you’ve already said, less scallop and Beurre Blanc but otherwise it’s a knockout. Looks great!
I definitely think a Thai Chili infused yuzu juice drizzled over top or a maybe even spicier would be a wonderful balance for all the fat but it looks great chef!