Chili seared seared scallop, butternut squash puree, pomegranate molasses, fried Japanese eggplant, squid ink coral tuile.
This is my initial attempt at my amuse bouche for a wine dinner we’re having in 2 months. I am planning to add Redvein dock and Nasturtium as garnishes.
Any advice on plating?
by reasonableaccountt
3 Comments
Less yellow sauce, add something green and/or red.
Hmmm, I agree with less of the puree. Perhaps bring both the puree and your sauce together in the middle with extended tails, like a yin and yang contrast…with the eggplant sat in the middle, scallop on top of it, and perhaps make your tuile a curved thin strip that stands up and circles your dish. Adding heigth, while also avoiding hiding the sear on your scallop.
Edit: Im still new in the culinary world, so my suggestions are based purely on trying to bring that reduction in more with the overall dish, and expose the scallop. I’m positive some of the more experienced chefs on this page could give you some great feedback!
Firstly, this is far too large for an amuse. Try to stick to one or two bites; you have three to four here.
Secondly, if you wanted to make this a course within the menu, try doing a nice round dollop of the purée and nestling the scallop into that. Sort of build up from there. Popular presentations anymore are all about centralizing the focus onto one single point. My two cents at least.