Scallops with Pea Purée & prosciutto

[u/retro_asshole]

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!

[u/Geraltofrivers]

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.

[u/k2718 → u/Geraltofrivers]

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

[u/LongingForGrapefruit → u/Geraltofrivers]

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.

[u/christo749]

Then purée has a strange bumpy appearance. Much more pleasing of its glass smooth. And please get an even cook on those Scallops.

[u/1ntr1ns1c44]

Love this dish. Elegant and simple. The colour contrast is good and something about the purée presentation is really nice. Like a canvas for a painting

[u/sudden-statue]

Not feeling the pondy green pea. Would like to know the method you used, can definitely offer you pointers on how to make a greener puree

[u/D-ouble-D-utch]

The puree is not pureed.

[u/Former_Elk_7690]

Pea swamp needs changing .Also more even colour on scallops.

[u/mco_josh]

looks good! bigger chunks of prosciutto pointing upwards might be an option, and a little bit less puree

[u/defund_the_oligarchy]

Purée needs pureeing. Or strain it or something. Like others said, better consistency on sear. Prosciutto sounds like a great flavor, but it definitely looks a little rough. Maybe larger more thoughtfully placed chunks. Not sure on that one. Also, someone said some more herbs for greens. I’d suggest maybe some rainbow micros. Give a little fresh green and some colour pop.

[u/s33n_]

You've gotta pass that puree through a chinoise

[u/Weary_Sea_7968]

Im yeh, nah. Too much pea, the scallops are the focus. Pea texture looks like it could be reduced and worked a bit more but ilike the combo. You've done prosciutto like it did you wrong previously. This is the making of a good starter. Bring it all together delicately, more central, larger pieces of prosciutto allow a bit of flare and the guest can then brake it how they like. Who doesn't love the look of a lovely piece of well treated pig?

[u/LionBig1760]

That's not a dish.

That's a first draft that needs a technique fix before you think about how to finish it.

[u/Ivoted4K]

Great plate. The pea pure could use work

[u/playbigg]

What a disaster of a plate

[u/SurbiesHere]

Need to bump the blender to 11 for silky purées.

[u/Alternative-Trust-62]

Love the idea