remade herb oil this time with oregano and some basil to make the color pop more.
scallop, caviar, olive oil and herb oil around. I need to be more careful with the herb oil so it doesn't bleed as much.
by Cool-Fix682
1 Comment
assbuttshitfuck69
Not sure I’d enjoy chewing on that much scallop at once. I’d slice the scallops into thinner cross sections. The dish itself seems like it needs an acid component. Scallop is rich and fatty, oil is fatty, and caviar is salty. A little pickled something could help cut the richness and add some texture to an otherwise soft and meaty dish.
1 Comment
Not sure I’d enjoy chewing on that much scallop at once. I’d slice the scallops into thinner cross sections. The dish itself seems like it needs an acid component. Scallop is rich and fatty, oil is fatty, and caviar is salty. A little pickled something could help cut the richness and add some texture to an otherwise soft and meaty dish.