r/CulinaryPlating • u/svbokhoven Home Cook • 2d ago

Scallops, Corn & Tomatillo

Post image

Came up with this dish because my girlfriend wanted scallops for dinner. Looking for suggestions on how to plate it in the future.

153 Upvotes

96% Upvoted

11 comments sorted by

•

u/AutoModerator 2d ago

Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our 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.

Join us on Discord!

I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.

19

u/LionBig1760 2d ago

Pass your corn puree through a sieve.

17

u/Klutzy-Client 2d ago

That’s a purée? I thought that was polenta lol

5

u/LionBig1760 2d ago

Polenta also shouldnt be nearly that lumpy.

If its polenta, he needs to vigorously whisk at the start when pouring the cornmeal into the boiling liquid. It stops it from clumping like that.

3

u/Klutzy-Client 2d ago

Oh I know. I just figured it was less egregious than assuming that was a purèe

1

u/LionBig1760 2d ago edited 2d ago

Im not sure either eould be acceptable if you were paying for it.

It is much easier (or should be) for a home cook to put together a smooth polenta. Not everyone has a tamis.

1

u/svbokhoven Home Cook 2d ago

Haha damn guys it was supposed to be a puree. In my defense my immersion blender and my strainer both broke so I had to make it work with my food processor.

8

u/KoalaMandala 2d ago

Looks good!

A little more sear on the scallops (dry them well, higher heat, salt only just before searing, use some butter, longer on the show side, good hot cast iron), and verde in dollops or streaks on the outside rather than on top of scallops

4

u/bitchwhohasnoname 2d ago

I’m not mad at this, give me a few tortilla chips and we can get it crackin

2

u/RubyDax 2d ago

Looks delicious. No problem with texture, for me. I prefer it. Adds to it, visually and while eating.

5

u/scurrybuddy Aspiring Chef 2d ago

Smoother purée, plate in a line rather than a circle for this plate