Fermented white asparagus, pineapple vinaigrette, cured scallops, tarragon
by Air_fried_eyes420
5 Comments
Over_Replacement3369
This plating is… Boring. There’s not much going on that’s interesting.
bibblejohnson2072
Where’s the asparagus? Or is that what those tiny things that look like abductor muscles are?
Flavors sounds very interesting, but the plate’s a little sloppy.
InfiniteChicken
I think a long, rectangular plate with the scallops in a row would be more effective. In that case you could also overlap them to make the shapes appear more uniform and less like chunks of scallop. Also, I think you need some red garnish on the plate as well.
nikki_jayyy
Throw some citrus supremes on there!
Maybe a tarragon oil instead of pieces of herb?
ETA: blood orange?? Very tasty and would contrast nicely
thenickdyer
I’m gonna be as nice as possible because this needs a lot of work. Where’s the asparagus? Too much sauce and too many scallops. Tarragon, make a tarragon oil. The scallops look like they were cut with a cleaver. I think this calls for less on the plate.
5 Comments
This plating is… Boring. There’s not much going on that’s interesting.
Where’s the asparagus? Or is that what those tiny things that look like abductor muscles are?
Flavors sounds very interesting, but the plate’s a little sloppy.
I think a long, rectangular plate with the scallops in a row would be more effective. In that case you could also overlap them to make the shapes appear more uniform and less like chunks of scallop. Also, I think you need some red garnish on the plate as well.
Throw some citrus supremes on there!
Maybe a tarragon oil instead of pieces of herb?
ETA: blood orange?? Very tasty and would contrast nicely
I’m gonna be as nice as possible because this needs a lot of work. Where’s the asparagus? Too much sauce and too many scallops. Tarragon, make a tarragon oil. The scallops look like they were cut with a cleaver. I think this calls for less on the plate.