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Originally Posted by Bazza  It really depends on what you are putting with the scallops. I also like clean white plates, the simpler the better, let the food speak for itself.
Use a grddle pan to half sear the scallops, this will give you nice lines accross them, then before you flip them over, just turn them 90 degrees for the second searing this will create a checkerboard pattern on one side.Then flip them over and repeat. I have never heard of cutting a pattern on them. |
im familiar with quadrillage, however the scallop i saw was cut and then it seemed as if it bloomed outward... so that the seared portion seperated from the white portion creating this checkerboard effect.