Looking for feedback/criticism so i can improve this dish. I liked the combination of scallops, butter and tobiko. Sauce was simply clarified butter with lemon juice. Felt too basic and could be elevated. Pretty much just winging it with respect to the plating. Really, i just added microgreens and cheery tomatoes for color.
by aeyooo
3 Comments
At some point, my wife asked me if she could eat those lemons in the middle. “No, they’re really just for garnish”, i said. So i guess that’s one thing i thought that maybe i could’ve done differently. Haha.
Doing simple things right in one of the hardest things in cooking, I’d not worry about something being basic.
Lose the tobiko. Micro Greens is just going to wilt and eat weird I’d drop that as well. Tomato is fine, but I’d cook in the pan after your scallops but before you make your Beure Blanc, it’ll add some flavor when the wine deglazes.
Just work on cooking your scallops and maybe if you want to get creative try adding different spices to your Beurre Blanc.
Scallops are sweet and go great with other sweet things, maybe a corn purée.
As far as plating, have the scallops centered in the middle and your sauce filling in the negative space on the inner rim of plate, maybe do some kind of chili oil or parsley oil dots it’ll contrast well with the Beure Blanc color.
Hello,
First of all great effort! In my opinion I would go a simpler plating. And leave some negative space either on right sid3 or the center. And there is too much tobiko for me on that plate. If you think the flavors are in harmony with tobiko and scallops, you can drop a little teaspoon of tobiko on top of your scallops. Also, scallops look good 🙂
In terms of the sauce, looks nice and neat. But with the lemons on top, and the acidity of tobiko was maybe too acidic for the palates. You should ditch the lemons for a clear looking plate. Also you can go with bearnaise sauce or maybe a bright colored tomato sauce.
Microgreens are too much for me, just 3 pcs between scallops would be better I think. Also, try to brush some hot butter and a little maldon salt on top of scallops. That would look them more shiny, and salt would explode the flavor.
Also, some people might not into tobiko, I’d put 2 of scallops and leave the other 3 without it.