HOW TO JAZZ UP A SCALLOP DISH

Let's face it: presentation matters and aesthetics are important when it comes to high cuisine. This season we recommend a fresh scallop dish, our Head Chef Adam Woolven has given us a few invaluable insights on how to really make your creation stand out.

INGREDIENT SELECTION


  • Start off with curried carrot puree, great for both colour and flavour.
  • Pair it with sliced courgettes – this will add height, a nice texture and colour contrast.
  • Pickled radish brings in the crunchiness, a sweet & sour taste and a brilliant colour.
  • Carrot crisps add yet another texture to the plate, as well as savoury saltiness.

PLATE PRESENTATION


  • Try and place the key ingredient, in this case the scallops, on the top.
  • A bit of watercress is always welcome, as it highlights the dish freshness.
  • Splashing the plate with some infused oil is the best final touch.
  • We recommend to feature ingredients that give height to the dish, add different textures and bring in colours!

INGREDIENT SELECTION


  • Start off with curried carrot puree, great for both colour and flavour.
  • Pair it with sliced courgettes – this will add height, a nice texture and colour contrast.
  • Pickled radish brings in the crunchiness, a sweet & sour taste and a brilliant colour.
  • Carrot crisps add yet another texture to the plate, as well as savoury saltiness.

PLATE PRESENTATION


  • Try and place the key ingredient, in this case the scallops, on the top.
  • A bit of watercress is always welcome, as it highlights the dish freshness.
  • Splashing the plate with some infused oil is the best final touch.
  • We recommend to feature ingredients that give height to the dish, add different textures and bring in colours!