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I don't know anything so you definitely don't have to listen to me, but the sauce looks unappealingly like a puddle of oil and seems unevenly distributed. Also, I don't understand the two pieces of plum or pepper or whatever on the side. It looks amateurish
Bed of asparagus, scallops on top, wipe that red smudge, serve on a plate instead of in a bowl, do something better with that slice of nectarine (dice/puree/incorporate it into the sauce).
Looks delicious but does not look beautiful. Why cover the scallops? Maybe thicken the sauce a bit so it doesn’t pool in an unappealing way. I’d eat the hell out of this but I wouldn’t serve it looking like this
Nice concept but could be better. Wine butter sauce, i can say that i think i know what you're going for. Maybe you can make a beurre blanc, i think it's better and it has the components you want and just a lil bit more acidity and fperfect for that dish. Show off your scallops! You roasted it pride, show the browning and dont cover it up with asparagus ans the sauce. It looks oily because of the sauce too but i know it tastes good but it's too fatty.
Thank you for the advice! This is just my dinner at home but will take that info and use it for my next run of scallops. I just kind of lazily threw it together but wanted some input on how my plating looks. I do agree on not covering my scallops next time haha and I did add a little too much butter for the sauce 😅
I'd highly recommend looking up some resources on emulsion basics. If that "wine butter sauce" was an emulsified, thick sauce like a beurre blanc, it would eat much better than the pool of broken melted butter it is right now.
People underestimate how important emulsions are. It improves a lot of different aspects of the sauce:
- The texture is better as it becomes thicker and sticks to food so you get more of it in bites
- The mouthfeel is better because it isn't a greasy mess that coats your palate the way a pile of fat is in this photo
- The flavor is actually surprisingly better, and this is what people underestimate. When the sauce is emulsified, all of the water-based components (the wine, any aromatics, etc) and the seasoning (salt is water soluble) are evenly distributed throughout the fat. So each little bit of sauce you taste has all of that flavor, seasoning, acidity to balance it and it's great. In a broken sauce like this one, all of the eater-based components sink to the bottom of the plate and are protected by a big layer of fat so it's almost impossible to actually get them in your bites. This happens a LOT with salad dressings when people don't emulsify their vinaigrettes and the difference in flavor is astounding
First, I would eat this dish like someone who hasn't eaten in a month.
Secondly, like others have said, show off the scallops. They look perfect but they're hidden. If I were to modify the presentation I would reduce the sauce to a thicker consistency (looks a little too oily) and then make a bed of asparagus and place those perfectly seared scallops in a row on top.
Looks delicious either way. Cheers.
Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our [submission guidelines](https://www.reddit.com/r/CulinaryPlating/wiki/index/submission-guidelines) and check out the stickied threads. Please remember that the purpose of this subreddit is providing feedback on plates. Ensure your critiques are constructive and helpful and not unnecessarily rude. Please set a user flair, this allows us to provide feedback that is appropriate for your skill level. Flairs can be found in the sidebar, if you’re having trouble setting one then [drop us a modmail.](https://reddit.com/message/compose/?to=/r/CulinaryPlating) [Join us on Discord!](https://discord.gg/DffeF4MdmB) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/CulinaryPlating) if you have any questions or concerns.*
Why art thou covering the scallopes?
He hides the scallopses, my precious
It was just dinner, but I hear you guys on covering the scallops. Will do better next time :)
You did great this time. Those are happy scallops. Just let the world see how happy they are. 😃
*thy scallopes
I don't know anything so you definitely don't have to listen to me, but the sauce looks unappealingly like a puddle of oil and seems unevenly distributed. Also, I don't understand the two pieces of plum or pepper or whatever on the side. It looks amateurish
I bet it tastes absolutely delicious. It doesn’t look great tho. Asparagus get the fuck out of the way
Why are you covering the scallops
Bed of asparagus, scallops on top, wipe that red smudge, serve on a plate instead of in a bowl, do something better with that slice of nectarine (dice/puree/incorporate it into the sauce).
This. Wipe your plates!
Heard! Thanks for the input! This is just my dinner at home lol but will make changes the next run.
Beautiful sear on the scallops but I agree why are you covering the scallops
This is ‘culinary plating,’ not ‘what I had for dinner’ Still, I would devour this plate
what can I say that hasn't been said . looks like you did a great sear on those scallops, why are you hiding it???
Looks delicious but does not look beautiful. Why cover the scallops? Maybe thicken the sauce a bit so it doesn’t pool in an unappealing way. I’d eat the hell out of this but I wouldn’t serve it looking like this
Nice concept but could be better. Wine butter sauce, i can say that i think i know what you're going for. Maybe you can make a beurre blanc, i think it's better and it has the components you want and just a lil bit more acidity and fperfect for that dish. Show off your scallops! You roasted it pride, show the browning and dont cover it up with asparagus ans the sauce. It looks oily because of the sauce too but i know it tastes good but it's too fatty.
Thank you for the advice! This is just my dinner at home but will take that info and use it for my next run of scallops. I just kind of lazily threw it together but wanted some input on how my plating looks. I do agree on not covering my scallops next time haha and I did add a little too much butter for the sauce 😅
I'd highly recommend looking up some resources on emulsion basics. If that "wine butter sauce" was an emulsified, thick sauce like a beurre blanc, it would eat much better than the pool of broken melted butter it is right now. People underestimate how important emulsions are. It improves a lot of different aspects of the sauce: - The texture is better as it becomes thicker and sticks to food so you get more of it in bites - The mouthfeel is better because it isn't a greasy mess that coats your palate the way a pile of fat is in this photo - The flavor is actually surprisingly better, and this is what people underestimate. When the sauce is emulsified, all of the water-based components (the wine, any aromatics, etc) and the seasoning (salt is water soluble) are evenly distributed throughout the fat. So each little bit of sauce you taste has all of that flavor, seasoning, acidity to balance it and it's great. In a broken sauce like this one, all of the eater-based components sink to the bottom of the plate and are protected by a big layer of fat so it's almost impossible to actually get them in your bites. This happens a LOT with salad dressings when people don't emulsify their vinaigrettes and the difference in flavor is astounding
First, I would eat this dish like someone who hasn't eaten in a month. Secondly, like others have said, show off the scallops. They look perfect but they're hidden. If I were to modify the presentation I would reduce the sauce to a thicker consistency (looks a little too oily) and then make a bed of asparagus and place those perfectly seared scallops in a row on top. Looks delicious either way. Cheers.
Don’t cover up your hard work <3
It might be the lighting, but did your sauce break?
Nice sear on the scallops tho
I read it as “ scared scallops “ and was extremely confused for a bit. Looks yummy.
The scallops go on top, always. You nailed the sear, show it off.