All of my plating looks basically like this. It’s fine, but it’s so homogeneous and bland looking even though the food is actually delicious!
Rather than post every single dish I’ve ever taken, even though I really want to, I’ll just ask if there are any tips or favorite books, guides online folks use to improve their platting for a home cook?
Thanks!
by superc0w
7 Comments
More veg, smoother purees, odd numbers, tight like a butthole and high like a kite. Also a bit hotter on your scallop sear, but use clarified butter. Cook it hard on one side about 60% then quick minute flash on the other side
The puree needs to be smoother, the butter is burnt on the scallop and they need a better sear and the 3 different little onion / radish / beat garnish needs to be changed. No need for three different things there and add some more color to the plate. A sprinkle of parsley or a few sweat peas or something.
Puree the carrot and pass through a fine sieve. More crust on the scallops. Butter is burned.
I like to soak my scallops in a pretty salty bring for 10 mins before I cooked them dry super well and put in fridge on rack to fully dry. Then sear in ripping hot pan. You can use canola oil or avocado oil as it has a higher smoke point.
Last, the garnishes do not offer anything to the plate. I would go with crispy asparagus or asparagus coins – or both. Broccolini maybe. I really like the idea of the smooth carrot with light pickled asparagus coins. A pop of brightness.
I’m sure it tastes awesome. Just my 2 cents
General plating was in the right place. You seem to have a decent idea of what to do. But like others mentioned – you have to fix the components. Doesn’t matter how you lay things out if they look beat from the start. Better sear and better puree.
Cooking is a fun medium for making “art” cause it hits all your senses. But if some things aren’t done right, it won’t live up to its potential.
I don’t mind the radish. You’re only working with 3 components so it’s not over done. I would’ve gone long carrot shavings held in ice water to curl though. You get height, crunch and a reinforcement of the flavor profile. Maybe a green herb to make it pop and give more dimension. Chervil or a mix of a few (mint, tarragon, chive)
The less ingredients on the plate, the better they need to executed.
Did this sub not used to have a rule around low effort posts?
Smoother puree. Start with a super hot pan (highest heat) for the scallops, then drop to medium as soon as they hit the pan. More green, less random shit for garnish.
Your carrots are a rough mash, not a purée. Smooth them out and don’t be afraid of adding heat and acid. Carrots are sweet and so are scallops, so you should add another flavor somewhere. Finesse the radish presentation. Matchstick cut or pickled. Curing them with beets could be attractive. Sea beans or edamame would add to the appeal and perhaps add a salt element.