Posting on here for the first time. Yall seem pretty honest lol. Special from the other day.
by Lokocinco
9 Comments
jlevers15
Make it taller and show off that sear, otherwise looks delicious chef!
sillysylviasilly
I’d avoid covering those scallops. Looking at the dish, I wouldn’t be able to tell those are scallops without the description. The plate seems a little busy, I think, largely because the baby squash are at all different angles. A wide-rimmed bowl would keep the purée neatly circular.
fddfgs
Don’t wrap the scallops, cook the prosciutto flat in the oven and break a few pieces around at the end. Put the corn puree on one side and the veg in a pile on the other, this arrangement is way too busy.
Show off your scallops!
PxN13
The wrapped scallops look off putting and there seems to be just one too many flavor profile in the dish.
I’d show off the scallops and crisp up the prosciutto and break a few big pieces to plate next to each scallop. Probably less corn puree and squash and omit the mezcal glaze. Also maybe consider a long rectangular plate.
awesometown3000
Looks like poop over oily gloop
diablosinmusica
I’d slice the scallops and lay them across the puree to show them off. I also wouldn’t bother wrapping them unless you have the knife to slice them wrapped.
I also wouldn’t fry the shallots. Pickle them with red wine vinegar for color and use them raw. It’ll help the colors and contrast with the shallots. Of you need crunch, a crispy slice of panchetta would look cool standing up.
Olealicat
Did you play with Lincoln logs as a child? It’s giving me those vibes.
Itchy_Professor_4133
This is what trying way too hard looks like
Maleficent_Fig_9470
You can also lay prosciutto on a sheet pan in between two silicon sheets and bake until crispy. Break and place throughout the dish. Keep it simple. Nice crispy crunchy bits of prosciutto is always a win for me 😋
9 Comments
Make it taller and show off that sear, otherwise looks delicious chef!
I’d avoid covering those scallops. Looking at the dish, I wouldn’t be able to tell those are scallops without the description. The plate seems a little busy, I think, largely because the baby squash are at all different angles. A wide-rimmed bowl would keep the purée neatly circular.
Don’t wrap the scallops, cook the prosciutto flat in the oven and break a few pieces around at the end. Put the corn puree on one side and the veg in a pile on the other, this arrangement is way too busy.
Show off your scallops!
The wrapped scallops look off putting and there seems to be just one too many flavor profile in the dish.
I’d show off the scallops and crisp up the prosciutto and break a few big pieces to plate next to each scallop. Probably less corn puree and squash and omit the mezcal glaze. Also maybe consider a long rectangular plate.
Looks like poop over oily gloop
I’d slice the scallops and lay them across the puree to show them off. I also wouldn’t bother wrapping them unless you have the knife to slice them wrapped.
I also wouldn’t fry the shallots. Pickle them with red wine vinegar for color and use them raw. It’ll help the colors and contrast with the shallots. Of you need crunch, a crispy slice of panchetta would look cool standing up.
Did you play with Lincoln logs as a child? It’s giving me those vibes.
This is what trying way too hard looks like
You can also lay prosciutto on a sheet pan in between two silicon sheets and bake until crispy. Break and place throughout the dish. Keep it simple. Nice crispy crunchy bits of prosciutto is always a win for me 😋