Furikake crusted scallops in scallion herb oil, smoked spice eggplant purée, braised miso bok choy.
by Sensitive_Rabbit3144
26 Comments
94Aesop94
Absolutely fantastic, I’ll take three
Ok_Cauliflower5383
Sounds like lovely flavours and your puree looks great
If you’re looking for constructive criticism: – Perhaps toast the seasoning and roll the scallops to keep the top clear and get a good sear – Blend and strain your herb oil better if you can: Blanch the spring onion, maybe add spinach for colour Blend with thermomix if possible, high speed for a longer time Pass through j cloth and a chinois -The bok choi looks pretty separated from the rest of the dish. I’m not sure how to change that, so maybe play around with it a bit more
p.s. I am by no means an expert, very much a junior chef, so chefs, please give feedback on my suggestions and feel free to ignore it
meatsntreats
That’s a lot of oil.
Sensitive_Rabbit3144
Thanks for the constructive criticism.
ActualDepartment1212
Mustard wall holdin the oil moat in nice
fumblebuttskins
As a simple line cook, that’s gonna slosh on the wait staff.
Strange-Garden-
Plate your herb oil hot so it spreads thinner and you use less imo. Dish looks super heavy, if it tastes heavy too you should try a wilted/rubbed arugula instead of bok choy imo
faucetpants
If the bok choi isn’t integrated, it makes it awkward. Also, if you take the time to sear and caramelize don’t cover it up.
doiwinaprize
Looks good I bet it mixes well with that smoked eggplant puree, what’s the price?
bleezzzy
I would use a spoon or squeeze bottle for the oil & do a drizzle rather than a puddle, and do an odd number on the scallops, I almost always see 3 per scallop dish. For some reason odd numbers are more appealing to the eye.
IAmStevenKwanAMA
Shrek would absolutely demolish this
Would eat though
Exotic-Moose2713
Heavy on the oil, but very nice otherwise.
Fuckifiknow77
Tighter circle of the eggplant purée, strain the oil and use a little less of it. Maybe put the boc choy in the middle of plate? Looks good. Just refine it a little.
Pattern_Is_Movement
it looks nice until you see all that oil… this reads like a plate you are not supposed to actually finish eating. Which I intrinsically do not like. In practice I’d likely go through two baskets of bread trying to eat it all. “Finishing” a plate but leaving that much oil on it would really annoy me. I’m sure you see plenty of waste from customers, but I clean my plate, and this feels wasteful.
fen90der
This is super colourful. I was always taught you never want an even number of anything on a plate. I think that applies here, 4 scallops looks odd to me, but that might just be a me thing.
This plate is calling for some freshness from maybe peas or herbs or something because it’ll be too rich and texturally same-y as it is now.
Looks like it’s all technically very well made. Puree and scallops looks great l.
rock0head132
look good but that’s a lot of oil however if that is good stuff i would not be mad
VoxNihili242
THAT’S ALL OIL? lol
the_boss_sauce
Things look more visually appealing when they are in odd numbers. I’d go with either 3 scallops (to save money) or 5.
AccomplishedJoke4610
Make the puree smaller. Plate it tighter. Add a red pepper coulli dotted on the plate outside of the hummus. Some watermelon radish or a roasted red pepper slaw in the middle of the scallops.
AManHasNoShame
Thank you for playing the scallops in 4s.
Tired of the odd number gang.
Minibeave
I’d be worried about an American invasion personally….my God that’s a lot of oil.
Beautiful-Report58
It needs another color, even a lemon wedge would enhance it.
guiltycitizen
needs more color, this is basically white and green.
DoorStunning5371
Some nice bright green colours here. I would consider a thick swoosh of the purée and then use that as a bed for the scallops, and cut the bok choy into 4 portions instead of two, and layer/angle them across the purée with the scallops, with smaller pools of (strained) oil to accent. Try moving the furikake as a garnish on the purée to get a good sear on the scallops (as others have suggested)
Faidra_Nightmire
I feel like you could make this tighter, closer together. Feel like it’s way spread out, and making a lot of oil cause of that.
Looks good, I would eat though.
PappaWoodies
1/4 that bokchoy instead of 1/2s and make a nice twought bundle in the middle of the scallops tied together with a blanched string of scallion greens. It needs some red? Maybe some chili crisp/oil
26 Comments
Absolutely fantastic, I’ll take three
Sounds like lovely flavours and your puree looks great
If you’re looking for constructive criticism:
– Perhaps toast the seasoning and roll the scallops to keep the top clear and get a good sear
– Blend and strain your herb oil better if you can:
Blanch the spring onion, maybe add spinach for colour
Blend with thermomix if possible, high speed for a longer time
Pass through j cloth and a chinois
-The bok choi looks pretty separated from the rest of the dish. I’m not sure how to change that, so maybe play around with it a bit more
p.s. I am by no means an expert, very much a junior chef, so chefs, please give feedback on my suggestions and feel free to ignore it
That’s a lot of oil.
Thanks for the constructive criticism.
Mustard wall holdin the oil moat in nice
As a simple line cook, that’s gonna slosh on the wait staff.
Plate your herb oil hot so it spreads thinner and you use less imo. Dish looks super heavy, if it tastes heavy too you should try a wilted/rubbed arugula instead of bok choy imo
If the bok choi isn’t integrated, it makes it awkward. Also, if you take the time to sear and caramelize don’t cover it up.
Looks good I bet it mixes well with that smoked eggplant puree, what’s the price?
I would use a spoon or squeeze bottle for the oil & do a drizzle rather than a puddle, and do an odd number on the scallops, I almost always see 3 per scallop dish. For some reason odd numbers are more appealing to the eye.
Shrek would absolutely demolish this
Would eat though
Heavy on the oil, but very nice otherwise.
Tighter circle of the eggplant purée, strain the oil and use a little less of it.
Maybe put the boc choy in the middle of plate?
Looks good.
Just refine it a little.
it looks nice until you see all that oil… this reads like a plate you are not supposed to actually finish eating. Which I intrinsically do not like. In practice I’d likely go through two baskets of bread trying to eat it all. “Finishing” a plate but leaving that much oil on it would really annoy me. I’m sure you see plenty of waste from customers, but I clean my plate, and this feels wasteful.
This is super colourful. I was always taught you never want an even number of anything on a plate. I think that applies here, 4 scallops looks odd to me, but that might just be a me thing.
This plate is calling for some freshness from maybe peas or herbs or something because it’ll be too rich and texturally same-y as it is now.
Looks like it’s all technically very well made. Puree and scallops looks great l.
look good but that’s a lot of oil however if that is good stuff i would not be mad
THAT’S ALL OIL? lol
Things look more visually appealing when they are in odd numbers. I’d go with either 3 scallops (to save money) or 5.
Make the puree smaller. Plate it tighter. Add a red pepper coulli dotted on the plate outside of the hummus. Some watermelon radish or a roasted red pepper slaw in the middle of the scallops.
Thank you for playing the scallops in 4s.
Tired of the odd number gang.
I’d be worried about an American invasion personally….my God that’s a lot of oil.
It needs another color, even a lemon wedge would enhance it.
needs more color, this is basically white and green.
Some nice bright green colours here. I would consider a thick swoosh of the purée and then use that as a bed for the scallops, and cut the bok choy into 4 portions instead of two, and layer/angle them across the purée with the scallops, with smaller pools of (strained) oil to accent. Try moving the furikake as a garnish on the purée to get a good sear on the scallops (as others have suggested)
I feel like you could make this tighter, closer together. Feel like it’s way spread out, and making a lot of oil cause of that.
Looks good, I would eat though.
1/4 that bokchoy instead of 1/2s and make a nice twought bundle in the middle of the scallops tied together with a blanched string of scallion greens. It needs some red? Maybe some chili crisp/oil