I was heavily influenced by the flavors of Morocco with a bit of a twist in the addition of orange. I wanted to pump up the brightness to balance the salty sourness of the preserved lemon.
by FractalDreams
8 Comments
cinderella774
Is the dried blood orange chewable/edible?
fkdkshufidsgdsk
I think this is beautiful but doesn’t need the orange slice – just let those awesome scallops look awesome
Flavors sound delicious, would happily eat this
ranting_chef
The orange slice is kind of weirding me out. Is there something different about it, or is it what is expected when I think of a slice of bitter orange out of a dehydrator?
umami_melts
Instead of doing the singular slice perhaps zest and dry some of the zest and you could make supremes, slice thin vertically or horizontal or leave whole and dehydrate with sugar for a better bite and then you can use the blank space while also reserving the beautiful color on the risotto. This made me hungry
pervarioscasus11
Everyone is hating on the lemon, and although many of their arguments are fair, I still like it
dunimal
I usually think risotto just looks meh, but yours looks nice, your scallops look delicious, and I have no hate for your blood orange. I do wish there was some way to get more color pop, but whatever, nice job, Chef!
RxHotdogs
Nice sear on the scallops and cut on the chives
One-Helicopter3752
Beautiful dish, as well as the crust on the scallops.
8 Comments
Is the dried blood orange chewable/edible?
I think this is beautiful but doesn’t need the orange slice – just let those awesome scallops look awesome
Flavors sound delicious, would happily eat this
The orange slice is kind of weirding me out. Is there something different about it, or is it what is expected when I think of a slice of bitter orange out of a dehydrator?
Instead of doing the singular slice perhaps zest and dry some of the zest and you could make supremes, slice thin vertically or horizontal or leave whole and dehydrate with sugar for a better bite and then you can use the blank space while also reserving the beautiful color on the risotto. This made me hungry
Everyone is hating on the lemon, and although many of their arguments are fair, I still like it
I usually think risotto just looks meh, but yours looks nice, your scallops look delicious, and I have no hate for your blood orange. I do wish there was some way to get more color pop, but whatever, nice job, Chef!
Nice sear on the scallops and cut on the chives
Beautiful dish, as well as the crust on the scallops.