This is a first course I’m working on for a private dinner, it will be served with sourdough bread, followed by a pork chop dish I’m still figuring out.
some_guy_cooking on
I think less would be more here. These three flavor profiles clash with each other pretty violently. I would find it jarring to eat them side by side as a single course.
The scallop with morel is elegantly plated and sounds delicious. I’d stick to that one as a first course. To be nitpicky, it looks like the cream sauce is broken. Whisking continuously as you reduce may give you a smoother result.
thatsmycompanydog on
Looks delicious! Is there room to plate all 3 shells facing the same direction? As-is, it feels like 2/3s of the food is facing away from the diner, almost as if the plate is meant to be placed on the centre of the table and shared.
apfeiff19 on
All 3 scallops would benefit from a harder sear imo. Tightening up the plate would help a lot too
PVetli on
So *THIS* is how you use the three seashells??
mckenner1122 on
Honest question – what utensils go out with the course?
rabbidasseater on
Looks like you floured them?
sonofa-ijit on
Gimme three with the morel cream all day er day.
chefadams on
I think it’s absolutely beautiful…but would like a harder char. Very clever presentation!
9 Comments
Clockwise starting from top left:
Scallop on shallot pea puree with blood orange
Scallop on a tomato garlic puree with bacon
Lastly, scallop in a fresh morel cream sauce
This is a first course I’m working on for a private dinner, it will be served with sourdough bread, followed by a pork chop dish I’m still figuring out.
I think less would be more here. These three flavor profiles clash with each other pretty violently. I would find it jarring to eat them side by side as a single course.
The scallop with morel is elegantly plated and sounds delicious. I’d stick to that one as a first course. To be nitpicky, it looks like the cream sauce is broken. Whisking continuously as you reduce may give you a smoother result.
Looks delicious! Is there room to plate all 3 shells facing the same direction? As-is, it feels like 2/3s of the food is facing away from the diner, almost as if the plate is meant to be placed on the centre of the table and shared.
All 3 scallops would benefit from a harder sear imo. Tightening up the plate would help a lot too
So *THIS* is how you use the three seashells??
Honest question – what utensils go out with the course?
Looks like you floured them?
Gimme three with the morel cream all day er day.
I think it’s absolutely beautiful…but would like a harder char. Very clever presentation!