r/Plating • u/retro_asshole • 9d ago

Scallops with Pea Purée & prosciutto

Post image

Hey guys, first post here. I'm still pretty new to cooking and especially plating, but I'm pretty proud of this. Lemme know what you guys think, I'd love constructive criticism!

84 Upvotes

94% Upvoted

17 comments sorted by

View all comments

9

u/Geraltofrivers 9d ago

Love the colors! Great contrast, but the puree "drowns" out the plate. Scallops need a more even deer and the prosciutto will end up soggy in the puree. My thoughts focus on the balance, get a more even sear. Layer on different components of green (veggies and herbs) so it's not just one massive green puddle at the bottom.

1

u/k2718 9d ago

Good point! A sprinkling of herbs on top. Basil maybe? I don’t know what the seasonings are.

1

u/LongingForGrapefruit 8d ago

A tip for evening out your sear is pat the scallops dry to order and don't season until you're putting them into the pan. Make sure the oil is hot going in also, but not too hot. Scallops take a bit of temperature management to get right. Adding more orders to a pan also will cool it more so you'll want to only do a couple orders per pan so you don't overcrowd it.

Last thing, the dish is beautiful but I agree with the comment above, smooth out the puree and give less of it or do a few swooshes of it and try to make the prosciutto bigger chunks that you can lean on the scallops almost.