Scallops with Black Pudding, Samphire, Carrot Puree and Pesto
Scallops with Black Pudding, Samphire, Carrot Puree and Pesto
by Senior1292
1 Comment
Senior1292
First post here and I think the nicest plate I’ve put together, but with some things I’d probably change. I was attempting a look similar to a bit of rocky coastline.
The Samphire was lightly fried in butter, but I think a quick blanch and then into an ice bath would help keep it vividly green and keep its more crunchy texture.
Carrot Puree could do with being a little thicker, as I had an issue where it became a little watery in parts by the time I’d finished plating. This should also help keep the dish a little neater on the edges.
Pesto I am not sure I’d keep, might consider changing it for a Parsley oil to bring in a lighter, herby flavour and finish the plate off with some lemon juice.
1 Comment
First post here and I think the nicest plate I’ve put together, but with some things I’d probably change. I was attempting a look similar to a bit of rocky coastline.
The Samphire was lightly fried in butter, but I think a quick blanch and then into an ice bath would help keep it vividly green and keep its more crunchy texture.
Carrot Puree could do with being a little thicker, as I had an issue where it became a little watery in parts by the time I’d finished plating. This should also help keep the dish a little neater on the edges.
Pesto I am not sure I’d keep, might consider changing it for a Parsley oil to bring in a lighter, herby flavour and finish the plate off with some lemon juice.