Scallop, Corn purée, Heirloom carrots, Maque choux, Bacon lardon, and Herb oil
Scallop, Corn purée, Heirloom carrots, Maque choux, Bacon lardon, and Herb oil
by Dry-Radish-4315
10 Comments
Spiagl
Jfc, that‘s a lot of oil!
fkdkshufidsgdsk
Way way too much oil but otherwise looks nice. I think this plate likely looks better in person than in the pic – all the colors colors are a little drab
EmergencyLavishness1
I’ll disagree with the others about the amount of oil. I think it’s about right and fitting for the dish.
I’d be very happy to eat this in its entirety
elijha
I’m in the too much oil camp. The color contrast is nice, but yeah it’s just too much.
Maybe it’s just the lighting, but the scallops also look like they’ve been through hell. Looks like the entire thing has dried out rather than just getting a nice hard sear
eatyourveggies11
Needs something on top. Maybe dressed carrot tops, or nice pieces of herbs that are in the herb oil. I think I’m in the “less oil” camp, too.
lordpunt
The US is strongly considering invading your plate
pinkdumpsterjuice
Who cares about the amount of oil? Nobody HAS to eat it all… but those poor scallops tho… 😳
OkFlamingo844
The amount of herb oil is quite off putting to be completely honest.
Archiebubbabeans
Not loving the sear on those scallops, like everyone else said there’s way too much oil overall. The corn puree and the herb oil are clashing and the overall plating seems a bit sloppy in my opinion. I think this has a lot of potential and probably tastes absolutely superb but tighten it up a little bit next time.
TheWastelandWizard
A more vibrant carrot would probably work better, couldn’t tell what it was on first read and they’re very dull.
I like the color in the Maque choux though, contrasts with that sea of green.
I agree with the other commenters that you need less oil on the plate and a better sear on the scallops.
Looking forward to seeing a refined work if you post it.
10 Comments
Jfc, that‘s a lot of oil!
Way way too much oil but otherwise looks nice. I think this plate likely looks better in person than in the pic – all the colors colors are a little drab
I’ll disagree with the others about the amount of oil. I think it’s about right and fitting for the dish.
I’d be very happy to eat this in its entirety
I’m in the too much oil camp. The color contrast is nice, but yeah it’s just too much.
Maybe it’s just the lighting, but the scallops also look like they’ve been through hell. Looks like the entire thing has dried out rather than just getting a nice hard sear
Needs something on top. Maybe dressed carrot tops, or nice pieces of herbs that are in the herb oil. I think I’m in the “less oil” camp, too.
The US is strongly considering invading your plate
Who cares about the amount of oil? Nobody HAS to eat it all… but those poor scallops tho… 😳
The amount of herb oil is quite off putting to be completely honest.
Not loving the sear on those scallops, like everyone else said there’s way too much oil overall. The corn puree and the herb oil are clashing and the overall plating seems a bit sloppy in my opinion. I think this has a lot of potential and probably tastes absolutely superb but tighten it up a little bit next time.
A more vibrant carrot would probably work better, couldn’t tell what it was on first read and they’re very dull.
I like the color in the Maque choux though, contrasts with that sea of green.
I agree with the other commenters that you need less oil on the plate and a better sear on the scallops.
Looking forward to seeing a refined work if you post it.