Sear on the scallops looks decent, but your sauce split making the whole plate look a bit messy and greasy. Whilst I don’t mind the flowers in this specific case, loose that tony bit of welted micro green and get rid of whatever semen is on your carrot
Philly_ExecChef on
Google “abductor muscle” for scallops and remove it before you cook them.
I’m not sure what’s going on in the center, but little flecks of off-white bits with a thin, milky sauce on the carrot are not appetizing.
fkdkshufidsgdsk on
You left the abductor on the scallops, remove that next time
The single carrot in the middle looks pretty sad to me and I don’t really get it’s purpose in the dish – shellfish sweet, burre blanc rich, carrot also sweet. You need some contrast to cut all the richness and fat.
singingtangerine on
Next time you use flowers, make sure they are not wilted. Though here I think they don’t add much because they come off gray-ish on a gray background.
drunken_cooking on
Is that a single carrot in the middle? Very odd. And the scallops were not cleaned properly.
KnotiaPickles on
Beautiful and delicious looking!
ranting_chef on
Peel off the abductor muscle next time (I do a gallon at a time and eat them as a snack when I’m done). They’re edible, but a little tough compared to the scallop itself. Not really a fan of edible flowers used like this anymore, but I still understand the attraction. A lot of people may tell you to strain your beurre blanc, but if the shallots are done in a nice brunoise, I say leave them in like you did.
Your crayfish look more like a shrimp – the ones where I live are much smaller and redder, but I’ve seen some from Australia that were similar. Overall a very nice dish, great job.
Kokamina23 on
Nothing about this looks appetizing or appealing to me, sorry. It all looks messy, sloppy, poorly cooked, and with clashing flavours.
FoTweezy on
My 2¢ is to double down on the scallops and ditch the crayfish. It seems out of place. (That crayfish would be delicious on a toast brioche slice with that sauce though).
Add a few more carrots as well please That single carrot, while placed nicely on the dish, is just sad solo. Needs some friends.
Looks delicious though.
karjeda on
2 scallops and one crayfish. That’s it?
Bagel_yee on
I’ve never had scallops but they look so delicious. What do scallops taste like
Starr1005 on
People knocking the scallops, but as a crawfish eating southerner, I’m more appalled at a single crawfish tail.
Cone-shaped_Man-tits on
I thought for sure this was r/shittyfoodporn
GooseyGhost on
I have never seen a serving of a single crawdad – it feels wrong, like seeing a single potato chip.
14 Comments
Sear on the scallops looks decent, but your sauce split making the whole plate look a bit messy and greasy. Whilst I don’t mind the flowers in this specific case, loose that tony bit of welted micro green and get rid of whatever semen is on your carrot
Google “abductor muscle” for scallops and remove it before you cook them.
I’m not sure what’s going on in the center, but little flecks of off-white bits with a thin, milky sauce on the carrot are not appetizing.
You left the abductor on the scallops, remove that next time
The single carrot in the middle looks pretty sad to me and I don’t really get it’s purpose in the dish – shellfish sweet, burre blanc rich, carrot also sweet. You need some contrast to cut all the richness and fat.
Next time you use flowers, make sure they are not wilted. Though here I think they don’t add much because they come off gray-ish on a gray background.
Is that a single carrot in the middle? Very odd. And the scallops were not cleaned properly.
Beautiful and delicious looking!
Peel off the abductor muscle next time (I do a gallon at a time and eat them as a snack when I’m done). They’re edible, but a little tough compared to the scallop itself. Not really a fan of edible flowers used like this anymore, but I still understand the attraction. A lot of people may tell you to strain your beurre blanc, but if the shallots are done in a nice brunoise, I say leave them in like you did.
Your crayfish look more like a shrimp – the ones where I live are much smaller and redder, but I’ve seen some from Australia that were similar. Overall a very nice dish, great job.
Nothing about this looks appetizing or appealing to me, sorry. It all looks messy, sloppy, poorly cooked, and with clashing flavours.
My 2¢ is to double down on the scallops and ditch the crayfish. It seems out of place. (That crayfish would be delicious on a toast brioche slice with that sauce though).
Add a few more carrots as well please That single carrot, while placed nicely on the dish, is just sad solo. Needs some friends.
Looks delicious though.
2 scallops and one crayfish. That’s it?
I’ve never had scallops but they look so delicious. What do scallops taste like
People knocking the scallops, but as a crawfish eating southerner, I’m more appalled at a single crawfish tail.
I thought for sure this was r/shittyfoodporn
I have never seen a serving of a single crawdad – it feels wrong, like seeing a single potato chip.