seared scallops...

[iconoclast]

anyone here have any ideas or suggestions/photos on seared scallop presentation?

i saw recently that some cut the scallop into a checker board design... i am curiuos if this is done after it is seared or before? i tried to find a photo on the net however i wasnt able to.

[Chad Aaland]

I like most everything on bright white plates with no frills or designs, sauce underneath and simplistic/minimal garnish, preferably something that was cooked with the dish.

As far as cutting the scallop, I would think before as doing it after would not only cool it down, but have someones fingers all over every inch of it, and take too much time when plating.

[piracer]

could you not have a dark looking sauce perhaps?

You could do a bit of a face if you wanna get cheesy right?

haha.

Scallop for eyes, some greens as a nose and a smile from the sauce.

[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.

[kuan]

Originally Posted by piracer

could you not have a dark looking sauce perhaps?

You could do a bit of a face if you wanna get cheesy right?

haha.

Scallop for eyes, some greens as a nose and a smile from the sauce.

LOL!

[iconoclast]

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.

[iconoclast]

you see here how the squid body is scored:



the scallop was done in a similar fashion, however the diamonds were obviously seared and the cut portion was pure white.

[Chad Aaland]

Well there you go...they were scored, not cut.

[9ballprodigy]

white plate, sauce on bottom (think high contrast. orange, red, green). simple garnish on top. corn shoots come to mind, but i think that was done on a movie not too long ago. maybe chervil, or some scallion hairs?

[iconoclast]

thank you.

[KYHeirloomer]

That checkerboard effect was used by a challenger on a recent Iron Chef episode. Sorry to say, I forget his name.

Scallops were scored first, then seared. The seared parts were very dark, and the lines between incredible white. And there might have been a rub or such involved as well, to give it the darker, carmelized appearance.

[iconoclast]

thank you... i appreciate the help.

[Just Jim]

Originally Posted by Chad Aaland

I like most everything on bright white plates with no frills or designs, sauce underneath and simplistic/minimal garnish, preferably something that was cooked with the dish.

As far as cutting the scallop, I would think before as doing it after would not only cool it down, but have someones fingers all over every inch of it, and take too much time when plating.

"It's so beautifully arranged on the plate - you know someone's fingers have been all over it. " - Julia Child