06/09/2024
Pan Seared Scallops, Edamame & Vegetable Medley, Shaved Asiago, Lemon, Chimichurri, and Edamame Puree
I chose to come up with a dish incorporating two ingredients which were edamame and scallops.
3 mistakes I made when creating this dish:
1. Cooked scallops on medium heat. Cooking the scallops on medium heat caused inconsistent color. Since I was so focused on trying to get a nice color on all the pieces, it caused me to overcook them a tad bit. So cook your scallops on HIGH heat.
2. Placed the vegetable medley underneath the scallops. Incorporating colors creates diversity. I would reposition the vegetables so they are more visible since they help create vibrance and contrast.
3. Not enough texture. Each plate served should have a variety of textures such as soft, hard, chewy, crunchy, creamy, and meaty textures. The edamame with the vegetables already has a soft crunch but the edamame puree had a lot of soft crunch - which didn’t create enough texture balance for the plate overall . I would add some type of fatty content such as heavy cream or avocado with the edamame to create a smoother puree.
✨Drop in the comments which two ingredients should I incorporate and cook with next time. ✨
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