Seared scallops with a parsnip purée. I’ve always seen smaller “swoops” but thought since it’s a purée and not a sauce it needed to be thicker/bigger. Agree?
by Nurs_Ria_0215
8 Comments
jope315
Cool. When are you searing the scallops?
B8conB8conB8con
The scallops need more crust and you might want to try a different coloured plate to get some contrast, a splat is easier than a swoop, not sure what the point of the lemon slices is and maybe a red pepper brunoise instead of the greenery.
Apart from that it looks great, keep up the good work.
ChefBoyD
A tip for the home cooks out there, add the scallops when your vegetable oil barely starts to smoke. Unless you have restaurant quality burners, the scallops should lower the pan temp to a good cooking temp.
Watch em like a hawk. They are about medium rare – medium when they start to plump up a little and start exhuding some of its savory, sweet nectar. I only flip when the crust forms and finish tondesired temp, while basting with butter after the flipperronis.
entrailsAsAbackpack
More sear and more color on the plate
Dassman88
Im just here for the scallop comments
PerfectPerspective61
Looks like your scallops were moist when you put them in the pan.
Pad them really dry before you sear them and you will have better results.
Also, do the lemon slices really need to be on the plate like this?
Affectionate_Most_64
Catching some slack on this sub is going to be expected so don’t sweat it. It’s mainly very seasoned, high and chefs that have worked years to perfect the craft and have the right to critique to their level, trust me – I’m a retired/career change as a high ranking in Michelin space and still get roasted as these people are light years ahead of me now.
For the scallops, a lot of advice is spot on. Get pan blazing with no fat, add the high smoke point fat and get a sear. A good technique is to pond the fat (lift handle and get it to a side) and swirl each scallop for a second or two to get a slight cook which helps from sticking. Most of your cook time is done on the first side to carmalize the sugars and get that sear. Flip to just get the exterior from being raw and done. Like 80/20 time per side is not wrong.
On the plating, color to catch eye. Turn the chives into a chive oil and beet sprouts? A red pepper and vinegar gastrique? Tons of fun and easy ways to splash up the plate visually, and the dish is three dimensional so play with height, plate quadrants, etc.
Your dish is also a little monomeat to make up a word. A protien and a sauce. This is your opportunity to incorporate some sides to compliment and contrast both visually as well as for the palette. Some tricolor roasted root veg would be an excellent choice over the lemons as a suggestion. Plates are seen, smelled and then eaten – it’s a journey of senses.
Enjoy and the only important thing is you had fun and enjoyed the meal!
Edit: not over lemons, in leu of
Dismal_Equivalent_68
Post on the what I ate tonight Reddit. Will be way more positive criticism.
8 Comments
Cool. When are you searing the scallops?
The scallops need more crust and you might want to try a different coloured plate to get some contrast, a splat is easier than a swoop, not sure what the point of the lemon slices is and maybe a red pepper brunoise instead of the greenery.
Apart from that it looks great, keep up the good work.
A tip for the home cooks out there, add the scallops when your vegetable oil barely starts to smoke. Unless you have restaurant quality burners, the scallops should lower the pan temp to a good cooking temp.
Watch em like a hawk. They are about medium rare – medium when they start to plump up a little and start exhuding some of its savory, sweet nectar. I only flip when the crust forms and finish tondesired temp, while basting with butter after the flipperronis.
More sear and more color on the plate
Im just here for the scallop comments
Looks like your scallops were moist when you put them in the pan.
Pad them really dry before you sear them and you will have better results.
Also, do the lemon slices really need to be on the plate like this?
Catching some slack on this sub is going to be expected so don’t sweat it. It’s mainly very seasoned, high and chefs that have worked years to perfect the craft and have the right to critique to their level, trust me – I’m a retired/career change as a high ranking in Michelin space and still get roasted as these people are light years ahead of me now.
For the scallops, a lot of advice is spot on. Get pan blazing with no fat, add the high smoke point fat and get a sear. A good technique is to pond the fat (lift handle and get it to a side) and swirl each scallop for a second or two to get a slight cook which helps from sticking. Most of your cook time is done on the first side to carmalize the sugars and get that sear. Flip to just get the exterior from being raw and done. Like 80/20 time per side is not wrong.
On the plating, color to catch eye. Turn the chives into a chive oil and beet sprouts? A red pepper and vinegar gastrique? Tons of fun and easy ways to splash up the plate visually, and the dish is three dimensional so play with height, plate quadrants, etc.
Your dish is also a little monomeat to make up a word. A protien and a sauce. This is your opportunity to incorporate some sides to compliment and contrast both visually as well as for the palette. Some tricolor roasted root veg would be an excellent choice over the lemons as a suggestion. Plates are seen, smelled and then eaten – it’s a journey of senses.
Enjoy and the only important thing is you had fun and enjoyed the meal!
Edit: not over lemons, in leu of
Post on the what I ate tonight Reddit. Will be way more positive criticism.