Seared scallops, pea puree, roasted carrots and parsnips with ginger-orange red wine glaze, micro radish and basil
by clskater
Seared scallops, pea puree, roasted carrots and parsnips with ginger-orange red wine glaze, micro radish and basil
by clskater
13 Comments
The scallops on their own look delicious
Beautiful but I personally prefer my scallops to glisten. Any featured protein… to glisten and look moist and succulent and seared to contain that flavor profile. These look like they weren’t even seasoned. I’m not culinary person though. Just someone that likes to eat. This is perfect for a magazine though! They can add effects where necessary 😎
What a sear! I really love the way this dish looks. My only critique is the plate itself, so much negative space. I think this would look even better on a rectangle or oval plate
This looks bomb. I don’t know how much the micro greens add but I’d eat the fuck outta this
Imo a few small rochers of the purée between the scallops would look more refined than the smear, you can then use them them to balance your micro herbs to build some height to the garnish.
Absolutely beautiful sear on the scallops and I like that you julienned the carrots and parsnips. Very well done overall.
Pass that purée through a chinois, pal
How’d you prepare the red wine glaze?
Everything looks lovely but those scallops have to be over.
Those scallops look perfect and I do enjoy mushy peas
Sear looks nice but it looks like you hit them like that on both sides, in which case they are most definitely overcooked. Everything else looks great though
The Scallops looks so good
100% on the presentation… I already know about the bright white plates and bowls. Throw it on a long skinny.