Seared scallops with a honey beet cumin purée, lemon risotto, carrots, arugula with a honey drizzle
by fiberonebar3
9 Comments
Thescallopcops
Gotta back off on those scallops a little bit, too dark, too much oil in the pan and for too long. Starfish is weird.
puppydawgblues
Flat carrot ribbons splaying out like that looks tacky. Curl em in some ice water
ScumBunny
Maaan…no. Those carrots and arugula need some help. Julienned maybe with an herbed honey vinaigrette? Shape is weird. I don’t like the star, it’s like, trying to get me.
Risotto should be looser. Contain the beet sauce somehow, maybe artfully dot it around, or make a thick smear on one side of the plate? Loosen up on those scallops, and do them in butter.
The flavors sound really interesting, just needs a little refinement in the presentation! I love the color palette too.
jorateyvr
I think the comical part is posting this thinking it looked good
shedrinkscoffee
The salad leaves should be dressed more, the carrot needs something besides just existing on the plate and the scallops aren’t cooked uniformly.
What’s visible of the risotto looks texturally incorrect. What type of rice did you use?
thatcheflisa
This sounds too sweet all around. I’d ditch the beets, the honey… a really lovely lemon risotto, with nicely seared scallops sounds delicious though (try a pat of butter melted into your oil in your pan at a touch lower heat, let go on one side until seared nicely, flip and baste a few times, maybe a good bit of chives, parsley, garlic scapes, or something of the sort tossed in, done). I don’t think you need the salad and everything else. Focus on making those two stars shine. They are two technical items that can stand on their own/without much else. They need to be finessed. Done correctly, you dont need all the other stuff. Risotto should flow like lava. It has an ever so slight bite to the rice grains, but is creamy, and has depth of flavor, and should be made with an old wooden spoon.
meggienwill
You did my boy Patrick dirty with this plate
toysarealive
Focus on the techniques you’re using here before worrying about plating.
Conscious-Housing-45
Somehow it looks dry, my eye is focused on the veggies. It appears that’s the star (fish) of the plate whether you intended that or not.
9 Comments
Gotta back off on those scallops a little bit, too dark, too much oil in the pan and for too long. Starfish is weird.
Flat carrot ribbons splaying out like that looks tacky. Curl em in some ice water
Maaan…no. Those carrots and arugula need some help. Julienned maybe with an herbed honey vinaigrette? Shape is weird. I don’t like the star, it’s like, trying to get me.
Risotto should be looser. Contain the beet sauce somehow, maybe artfully dot it around, or make a thick smear on one side of the plate? Loosen up on those scallops, and do them in butter.
The flavors sound really interesting, just needs a little refinement in the presentation! I love the color palette too.
I think the comical part is posting this thinking it looked good
The salad leaves should be dressed more, the carrot needs something besides just existing on the plate and the scallops aren’t cooked uniformly.
What’s visible of the risotto looks texturally incorrect. What type of rice did you use?
This sounds too sweet all around. I’d ditch the beets, the honey… a really lovely lemon risotto, with nicely seared scallops sounds delicious though (try a pat of butter melted into your oil in your pan at a touch lower heat, let go on one side until seared nicely, flip and baste a few times, maybe a good bit of chives, parsley, garlic scapes, or something of the sort tossed in, done). I don’t think you need the salad and everything else. Focus on making those two stars shine. They are two technical items that can stand on their own/without much else. They need to be finessed. Done correctly, you dont need all the other stuff. Risotto should flow like lava. It has an ever so slight bite to the rice grains, but is creamy, and has depth of flavor, and should be made with an old wooden spoon.
You did my boy Patrick dirty with this plate
Focus on the techniques you’re using here before worrying about plating.
Somehow it looks dry, my eye is focused on the veggies. It appears that’s the star (fish) of the plate whether you intended that or not.