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
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
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
All 3 scallops would benefit from a harder sear imo. Tightening up the plate would help a lot too
PVetli
So *THIS* is how you use the three seashells??
mckenner1122
Honest question – what utensils go out with the course?
rabbidasseater
Looks like you floured them?
sonofa-ijit
Gimme three with the morel cream all day er day.
chefadams
I think it’s absolutely beautiful…but would like a harder char. Very clever presentation!
ForemanNatural
Excuse my bluntness…
The actual scallop shell plates lean into seafood tourist restaurant level cringe.
The sear is not good. I’d be offended if seared scallops looked like this when they were placed in front of me.
Pea purée and blood orange… an interesting combination. Sounds promising, looks amateur.
Tomato, garlic and bacon. The possibility of completely overwhelming the scallop is very real.
The morel and cream sauce would be the winner if the sauce wasn’t broken.
10 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!
Excuse my bluntness…
The actual scallop shell plates lean into seafood tourist restaurant level cringe.
The sear is not good. I’d be offended if seared scallops looked like this when they were placed in front of me.
Pea purée and blood orange… an interesting combination. Sounds promising, looks amateur.
Tomato, garlic and bacon. The possibility of completely overwhelming the scallop is very real.
The morel and cream sauce would be the winner if the sauce wasn’t broken.