in the most subjective not professional way ever, i like the combination a lot however i still have to say its too much, you could make a big bed with risotto put the scallops in the center dry them up rly well before cooking to make them crispy and beautiful maybe drizzle the sage oil on the edges of the plate put a lil cranberry on top or very close to the scallops and two-three quenelles of puree on the outer part of the risotto
HOWEVER still amazing stuff glad i could see such a dish that probably tastes as good as it looks
EmergencyLavishness1
This ain’t it. Plating wise.
Just honestly start again, and don’t try this.
There’s absolutely no need for a puree with risotto ever. Unless you’re making food for a nursing home. Put the pumpkin through the risotto, give it some colour.
I’m not sure what the purpose is of the cranberry? Maybe you’re trying to give it a Christmas kind of feel? In which case I’d just drop a few cranberries around the dish.
IMO, just do a typical risotto in the middle of the playe, three scallops on top of that in a tight circle, drizzle the oil, spread some crannies and top with the cheese crisp.
Less is more most often. And the time you spent trying to plate it like this is wasted. Because it isn’t cohesive. The first would be left thinking what do I try and eat first? And then trying to scrape together 6 different ingredients in to a forkful
truth2500
Butter nut squash and hazelnut risotto, lose the manchego crisp, and keep the sage oil. We just made it less is more.
4 Comments
Always remember “less is more “
in the most subjective not professional way ever, i like the combination a lot however i still have to say its too much, you could make a big bed with risotto put the scallops in the center dry them up rly well before cooking to make them crispy and beautiful maybe drizzle the sage oil on the edges of the plate put a lil cranberry on top or very close to the scallops and two-three quenelles of puree on the outer part of the risotto
HOWEVER still amazing stuff glad i could see such a dish that probably tastes as good as it looks
This ain’t it. Plating wise.
Just honestly start again, and don’t try this.
There’s absolutely no need for a puree with risotto ever. Unless you’re making food for a nursing home. Put the pumpkin through the risotto, give it some colour.
I’m not sure what the purpose is of the cranberry? Maybe you’re trying to give it a Christmas kind of feel? In which case I’d just drop a few cranberries around the dish.
IMO, just do a typical risotto in the middle of the playe, three scallops on top of that in a tight circle, drizzle the oil, spread some crannies and top with the cheese crisp.
Less is more most often. And the time you spent trying to plate it like this is wasted. Because it isn’t cohesive. The first would be left thinking what do I try and eat first? And then trying to scrape together 6 different ingredients in to a forkful
Butter nut squash and hazelnut risotto, lose the manchego crisp, and keep the sage oil. We just made it less is more.
Edit. Lose the cranberry too, trust me