Hokkaido scallop crudo with grapefruit, burnt cucumber, crispy ginger, citrus shiro dashi and serrano oil
Hokkaido scallop crudo with grapefruit, burnt cucumber, crispy ginger, citrus shiro dashi and serrano oil
by BogesMusic
4 Comments
OneManGangTootToot
Too much grapefruit in my opinion. Like everything else though.
Upstairs-Dare-3185
Great crudo! Flavors sound great, personally I’d go with less grapefruit and either thinner sliced, or even just fresh zest over the top.
frumiouscumberbatch
there’s too much grapefruit for the plate and/or it’s not broken down enough
beyond that my face is right fucking here, insert pls
AccidentDiligent2985
Slice Hokkaido scallops into three medallions then quarter for consistent size cuts. Burning cucumber skin just makes something bitter more so and breaks down the watery inside of the vegetable. They are meant to be fresh, cut around the core and break down from there. Make sure you are cutting between the membrane of the grapefruit when cutting your supremes and maybe half or third them so you get a small piece with each bite. Too much sauce in my opinion for something that should be letting the Hokkaido scallops shine.
4 Comments
Too much grapefruit in my opinion. Like everything else though.
Great crudo! Flavors sound great, personally I’d go with less grapefruit and either thinner sliced, or even just fresh zest over the top.
there’s too much grapefruit for the plate and/or it’s not broken down enough
beyond that my face is right fucking here, insert pls
Slice Hokkaido scallops into three medallions then quarter for consistent size cuts. Burning cucumber skin just makes something bitter more so and breaks down the watery inside of the vegetable. They are meant to be fresh, cut around the core and break down from there. Make sure you are cutting between the membrane of the grapefruit when cutting your supremes and maybe half or third them so you get a small piece with each bite. Too much sauce in my opinion for something that should be letting the Hokkaido scallops shine.