I know that the flower is not recommended, but I struggle to find something that overpower the red/orange hue.
Sauce splitted, and I feel like the herb oil drissle is a mess.
by somegek
3 Comments
justtobeherenotsure
Looks amazing!!! May I ask what you put in your basil lemongrass oil? You mixed everything or just spoon everything together? Want to try it out!
chinaufo31
Great sear on the scallop sauce is too much in my humble opinion
Smellyapples
Is the satay sauce split or Is that just the liquid from the scallops?
Is the basil in the oil for flavour or is it colour? Seems a bit confusing. A neat little hack with herb oils is using baby spinach as well as the herb you are using (in moderation) as it has lots of chlorophyll but a neutral flavour. Either way, I bet this dish is tasty 👌
If I were to make changes to what you have without adding or taking away anything
1. It’s hard making even numbers look aesthetically pleasing but if I had to use 2 scallops I would use more of the plate, maybe different sized dots of sauce or little spoons of the sauce (and not just directly under the scallop) so your eyes aren’t just focused in the centre where the 2 scallops look awkward. This will also make the oil look a bit more purposed as opposed to just getting in the the plate somewhere
2. I would (and currently do for a scallop dish) mix the finger limes into the herb oil, for one so you get them in every bite and opposed to one big mouth full of citrus but also it makes the most amazing vinegariette type Dressing ( I do this with shiso oil).
3. Going against what I said but I’d lose the flower. It’s doing nothing for flavour or presentation IMO Instead maybe something like elk/mizuna or something if don’t want to use coriander. I would dress the elk leaves with your lemons grass oil and fried onions so you have these tasty peppery leaves that serve a purpose. This will also help with using more plate plating style.
3. with radish I prefer a cold pickle to keep the crisp texture
4. All of this is just nit picking and what I would Personally do to alter what you have on the plate without changing what you have.
3 Comments
Looks amazing!!! May I ask what you put in your basil lemongrass oil? You mixed everything or just spoon everything together?
Want to try it out!
Great sear on the scallop sauce is too much in my humble opinion
Is the satay sauce split or
Is that just the liquid from the scallops?
Is the basil in the oil for flavour or is it colour? Seems a bit confusing. A neat little hack with herb oils is using baby spinach as well as the herb you are using (in moderation) as it has lots of chlorophyll but a neutral flavour. Either way, I bet this dish is tasty 👌
If I were to make changes to what you have without adding or taking away anything
1. It’s hard making even numbers look aesthetically pleasing but if I had to use 2 scallops I would use more of the plate, maybe different sized dots of sauce or little spoons of the sauce (and not just directly under the scallop) so your eyes aren’t just focused in the centre where the 2 scallops look awkward. This will also make the oil look a bit more purposed as opposed to just getting in the the plate somewhere
2. I would (and currently do for a scallop dish) mix the finger limes into the herb oil, for one so you get them in every bite and opposed to one big mouth full of citrus but also it makes the most amazing vinegariette type
Dressing ( I do this with shiso oil).
3. Going against what I said but I’d lose the flower. It’s doing nothing for flavour or presentation IMO
Instead maybe something like elk/mizuna or something if don’t want to use coriander. I would dress the elk leaves with your lemons grass oil and fried onions so you have these tasty peppery leaves that serve a purpose. This will also help with using more plate plating style.
3. with radish I prefer a cold pickle to keep the crisp texture
4. All of this is just nit picking and what I would
Personally do to alter what you have on the plate without changing what you have.
5. I bet this was delicious! Great work chef.