Seared Scallops with Corn and Pancetta topped with Arugula Microgreens over Butternut Squash Puree
Seared Scallops with Corn and Pancetta topped with Arugula Microgreens over Butternut Squash Puree
by PxN13
7 Comments
Famous_Bit_5119
Your sear looks perfect, it’s a shame to cover it up.
Chelseafc5505
Would like to see some char on the corn. Would provide some needed contrast against the puree & add more flavour. Also agree with other commenter about hiding your beautiful sear with the micro greens.
Edit: I should say, it already looks great tho
Chazegg88
Take the garnish off the scallop so the customer can see it, I think someone else said char the corn which is a great idea because there currently just blending in with your puree. Nice dish Chef
seeker_of_waldo
What’s the oil drizzle on the puree? It could use some coloring to provide other contrast. Agree on the charring of the corn as well. The kernels get lost in the butternut.
Over-Director-4986
Agree with others-char the corn. Some vibrant green parsley or basil oil would complement this dish visually & flavor-wise instead of the micros hiding the lovely sear on the scallops.
Other than that? Would gobble.
SquareJackfruit5046
No disrespect intended, but that plates a mess reduce the amount of the purée and run it through sieve make it finer that sear looks nice and the green color would’ve looked better against the yellow than on top of the brown sear but I get the direction you’re trying to go good job
yells_at_bugs
Don’t cover up those beautifully executed scallops!!
7 Comments
Your sear looks perfect, it’s a shame to cover it up.
Would like to see some char on the corn. Would provide some needed contrast against the puree & add more flavour.
Also agree with other commenter about hiding your beautiful sear with the micro greens.
Edit: I should say, it already looks great tho
Take the garnish off the scallop so the customer can see it, I think someone else said char the corn which is a great idea because there currently just blending in with your puree. Nice dish Chef
What’s the oil drizzle on the puree? It could use some coloring to provide other contrast. Agree on the charring of the corn as well. The kernels get lost in the butternut.
Agree with others-char the corn. Some vibrant green parsley or basil oil would complement this dish visually & flavor-wise instead of the micros hiding the lovely sear on the scallops.
Other than that? Would gobble.
No disrespect intended, but that plates a mess reduce the amount of the purée and run it through sieve make it finer that sear looks nice and the green color would’ve looked better against the yellow than on top of the brown sear but I get the direction you’re trying to go good job
Don’t cover up those beautifully executed scallops!!