Lavender-Grilled Scallop, Carrot Panna Cotta, Chili Marmalade, Roasted Chili & Vanilla Vinaigrette by SpeakEasyChef 4 Comments damegateau 2 years ago Loving the flavor profile on this. dimsum2121 2 years ago First off, gorgeous plate. Absolutely love the spiral mold, the crust on the scallops is *thick*, great job.But I gotta say, very bold moves with the flavors. Lavender+carrot+chili marmalade+vanilla.. thems could be fightin’ words, or James Beard awards. fkdkshufidsgdsk 2 years ago Gorgeous cook on that scallop. Did you brush it with anything while you grilled? meggienwill 2 years ago Cool dish. I take it the relish tempers the sweetness a little?Write A CommentYou must be logged in to post a comment.
dimsum2121 2 years ago First off, gorgeous plate. Absolutely love the spiral mold, the crust on the scallops is *thick*, great job.But I gotta say, very bold moves with the flavors. Lavender+carrot+chili marmalade+vanilla.. thems could be fightin’ words, or James Beard awards.
fkdkshufidsgdsk 2 years ago Gorgeous cook on that scallop. Did you brush it with anything while you grilled?
4 Comments
Loving the flavor profile on this.
First off, gorgeous plate. Absolutely love the spiral mold, the crust on the scallops is *thick*, great job.
But I gotta say, very bold moves with the flavors. Lavender+carrot+chili marmalade+vanilla.. thems could be fightin’ words, or James Beard awards.
Gorgeous cook on that scallop. Did you brush it with anything while you grilled?
Cool dish. I take it the relish tempers the sweetness a little?