You’re on to something. I just think the presentation could be a lot better.
Change the Plate a darker plate would contrast better with your colors and appeal more to the eye.
Peppers I would I recommend less of them and a Brunoise instead of eating a whole raw pepper julienne.
Next I would recommend more uniform scallops slices.
I also recommend getting the herbs abit finer and consistent.
I would recommend removing the chive spikes and adding an edible flower that would complement the dish. I.E a chive flower, garlic flower or nasturtiums.
Like I said on the right track just needs some refinement.
Cheers!
jlabarbera716
Agreed, recommended brunoise to mitigate how much peppers are being used but you have pitched some very good alternatives a slaw or salad base in a ring mold would be definitely be a route I would go.
admiralhoudini
Thanks to all for the great suggestions! I’ll definitely adjust the presentation. I should have mentioned that the scallops were first marinated in citrus, Sauvignon Blanc, basil, and shallot. The shallot was layered in with the scallop for plating. I really like the idea of brunoise and a ring mold to bring things together neatly. When it comes to the plate, I’ve got to work with what I have 🤷🏻
3 Comments
You’re on to something. I just think the presentation could be a lot better.
Change the Plate a darker plate would contrast better with your colors and appeal more to the eye.
Peppers I would I recommend less of them and a Brunoise instead of eating a whole raw pepper julienne.
Next I would recommend more uniform scallops slices.
I also recommend getting the herbs abit finer and consistent.
I would recommend removing the chive spikes and adding an edible flower that would complement the dish. I.E a chive flower, garlic flower or nasturtiums.
Like I said on the right track just needs some refinement.
Cheers!
Agreed, recommended brunoise to mitigate how much peppers are being used but you have pitched some very good alternatives a slaw or salad base in a ring mold would be definitely be a route I would go.
Thanks to all for the great suggestions! I’ll definitely adjust the presentation. I should have mentioned that the scallops were first marinated in citrus, Sauvignon Blanc, basil, and shallot. The shallot was layered in with the scallop for plating. I really like the idea of brunoise and a ring mold to bring things together neatly. When it comes to the plate, I’ve got to work with what I have 🤷🏻