Hi. It me again. I ordered some caviar online for the first time, and thought I would try refining the scallop dish I made couple weeks ago.
I made leek and potato puree to give it a grounding body, pan-seared the scallops (look ma, a better sear!), and topped with caviar and chive. Roasted some dol gim (korean seaweed like nori) and let it infuse for a few hours in grapeseed oil, then blended with some baby spinach to give it a better color. It adds a nice smoky, a bit earthy but also sea-like flavor. I skipped beurre blanc entirely but added lemon juice to the puree to brighten the dish a bit.
by yorzz
7 Comments
Cook on the scallops is nice. Sound like a tasty dish, I worked for a woman who did something similar once and it was quite good. Sounds like your flavors really line up, but let the scallop shine.
sounds tasty. for me the chive is a missed opportunity. something brighter and more interesting looking chervil? young dill? just the picked leaves of micro radish basil?
also, smaller and more dots of oil could be fun.
Lovely!
Nice work. You’ve avoided a lot of people’s (both home and professional alike) biggest pitfall which is too much going on. Keeping things edited is so hard and you’ve nailed it on this one.
Clean , not an insane amount going on chives with a nice point , scallops look great . Just out of curiosity what was your method for the nori oil and how strong a flavour does it impart ?
Looks great.
I have just a minor note, to help you reach for those last couple points on the way to 100.
The scallop in the lower left looks upside down. Look at the guy on the right. See how its face slopes up and away? That’s what some folk will say is the presentation side. Usually one face is perpendicular to the grain of the scallop and the other is sloped. The sloped side being a cylindrical section has more surface area so the scallop has more crust and looks bigger. Also, after being yelled at it a few times now I can only see them “smiling up at me or hanging their head down in shame” as I was told repeatedly.
The oil sounds good. I would try the same technique with dulse and see how you like it. Laver is a bit earthy and I think dulse is more “marine” in flavor, might be nice, could be you already nailed it.
I hope you’re happy with it!
Keep on and stay hydrated.
I like it. I know it’s tasty as I’ve had all those things.
I don’t know if this is criticism, but more of an observation.
I want to pick up those scallops with my fingers and take them in one bite. I don’t want that caviar to fall off into the potato abyss. But caviar and potato go well so I don’t know. It’s just so delicate it may get lost.
Colors are also lovely.