Seared Weathervane scallop, bacon-yuzu dashi, seaweed pearls, chili oil
Seared Weathervane scallop, bacon-yuzu dashi, seaweed pearls, chili oil
by NW_till_I_Rest
6 Comments
NW_till_I_Rest
Another go of one of my favorite scallop dishes.
I can’t tell if it’s still missing something, my first go I used curly scallions in place of the pearls, I like the flavor and the pop of the pearls more than the scallions but I don’t know if I like the look.
I also think the different sized drops of oil are kinda messy and would looked cleaner with more consistent sized drops.
Still workshopping and tweaking this dish so please critique away, I always end up getting great ideas and inspiration from this sub
Main-Elevator-6908
My comment was deleted because there is a requirement of this sub tho have 25 words before a comment is allowed. I only said “Pretty!” But what I intended to convey is how much I admired the plating and how delicious the dish looked.
quixotic_one123
It is a beautiful plate. I would use one just a little smaller. I want to taste it, for sure.
Skinny-on-the-Inside
The “soup” needs more density, perhaps a puréed sunchoke or turnip and a green and purple garnish
Don’t forget to squeeze a touch of fresh lemon juice – good for color and taste
cap-investing
I like it, Chef.
How did you make the seaweed pearls?
Bassplayer421
This looks great! How do you get a bacon flavored dashi? I imagine if I tried that I’d get an oil mess
6 Comments
Another go of one of my favorite scallop dishes.
I can’t tell if it’s still missing something, my first go I used curly scallions in place of the pearls, I like the flavor and the pop of the pearls more than the scallions but I don’t know if I like the look.
I also think the different sized drops of oil are kinda messy and would looked cleaner with more consistent sized drops.
Still workshopping and tweaking this dish so please critique away, I always end up getting great ideas and inspiration from this sub
My comment was deleted because there is a requirement of this sub tho have 25 words before a comment is allowed. I only said “Pretty!” But what I intended to convey is how much I admired the plating and how delicious the dish looked.
It is a beautiful plate. I would use one just a little smaller. I want to taste it, for sure.
The “soup” needs more density, perhaps a puréed sunchoke or turnip and a green and purple garnish
Don’t forget to squeeze a touch of fresh lemon juice – good for color and taste
I like it, Chef.
How did you make the seaweed pearls?
This looks great! How do you get a bacon flavored dashi? I imagine if I tried that I’d get an oil mess