Dining and Cooking
Seared scallops on a bed of charred asparagus and lemon dill cream sauce, accompanied by fingerling potatoes, cippolini onions, and blanched summer radish. garnished wirh some pea shoots
In Culinary Plating

Seared scallops on a bed of charred asparagus and lemon dill cream sauce, accompanied by fingerling potatoes, cippolini onions, and blanched summer radish. garnished wirh some pea shoots


Hello, I’m a home chef trying to improve my plating game. I know this is a little chaotic, so any criticism and advice would be really helpful for me! Apologies on the uneven cook on the scallops, I’d never cooked them before. Thanks 🙂

by pickleybeetle

1 Comment

  1. the_bollo

    Everyone’s going to give you this feedback so I’ll just rip the band-aid off: There’s way too much stuff on that plate. Remember Coco Chanel’s advice: “Before you leave the house, look in the mirror and take one thing off.” Exercise restraint in favor of simplicity and elegance.

    Aside from that, I think my only other major critique would be your apparent indecision between whether this should be plated elegantly or rustically. Most of the ingredients are rough chopped, then you’ve got micro greens (could have scattered those a bit…) which to me always imply an elevated dish.

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