Scallop, Morrels, and Summer Truffles topped with Carrot Microgreen
Scallop, Morrels, and Summer Truffles topped with Carrot Microgreen
by PxN13
5 Comments
WinifredZachery
This looks super interesting, but I can’t help but want to see this plated on a perfectly smooth, white plate to really appreciate the contrast. The textures and colors of the food and plate are just so similar.
Bluesparc
Very pretty, I actually disagree with the other commenter and love the plate choice, very beachy looking plate.
Probably would have been a bit more sparing and specific with the greens myself but still very beautiful.
Just curious how the morrels are cooked and if they can bring enough besides their natural mushroominees to compliment the scallop? Traces of garlic and white wine perhaps?
nanin142
I think on a plate like this you need to leave more space (and put less). Then it would work perhaps. Also some sauce to make more “oceany”.
frumiouscumberbatch
I think this is pretty, I think the plate fits.
And I *love* truffles–prefer white, but not by a lot.
But… I have difficulty seeing how the scallops are anything but obliterated by the truffles.
marshmallowrocks
Nice dish and i would keep the plate and plating style. Could do with a sauce/oil in the centre for presentation and because it’s a rather dry dish.
5 Comments
This looks super interesting, but I can’t help but want to see this plated on a perfectly smooth, white plate to really appreciate the contrast. The textures and colors of the food and plate are just so similar.
Very pretty, I actually disagree with the other commenter and love the plate choice, very beachy looking plate.
Probably would have been a bit more sparing and specific with the greens myself but still very beautiful.
Just curious how the morrels are cooked and if they can bring enough besides their natural mushroominees to compliment the scallop? Traces of garlic and white wine perhaps?
I think on a plate like this you need to leave more space (and put less). Then it would work perhaps. Also some sauce to make more “oceany”.
I think this is pretty, I think the plate fits.
And I *love* truffles–prefer white, but not by a lot.
But… I have difficulty seeing how the scallops are anything but obliterated by the truffles.
Nice dish and i would keep the plate and plating style. Could do with a sauce/oil in the centre for presentation and because it’s a rather dry dish.