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Scallops revisited: Test kitchen complete


foodcyclist
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gallery_56555_5345_657882.jpgRecently, I posted a thread about an upcoming 5 course meal planned where the 2nd course was to be scallops. I posted some test kitchen results and received back some valuable feedback. The following is the result of a couple sessions in the kitchen with a couple different outcomes. I took the comments from my posts and came up with the following: Scallops two ways... Hot and angry Scallops ( A la David Burke) with Chili oil, Balsamic reduction and Basil chips... Also, Savory Scallops. Parsnip puree' with basil oil and Thyme garnish. I decided to go with a 'two way' course as I was so torn between the two versions and the portions were so small I figured 'why not'?. Anyway... Thanks to all for the advice and input. I hope the dinner is as successful as I'd envisioned..

Steve

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While the two look great on the plate together, I see two problems.

First: The portions are too big for a second course in a 5 course meal.

Second: While each may be great on its own, you risk a chance of the flavors fighting one another (real or otherwise perceived by the guests).

I'd serve one and save the other for another occasion.

Edited by ChefCrash (log)
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While the two look great on the plate together, I see two problems.

First: The portions are too big for a second course in a 5 course meal.

Second: While each may be great on its own, you risk a chance of the flavors fighting one another (real or otherwise perceived by the guests).

I'd serve one and save the other for another occasion.

Thanks for the input! I should have mentioned that I doubled up on the portions for testing purposes so that I'd have serveral bites for people to try.

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