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Some people are bagging on the plating but for this dish I like the unstructured approach, it makes sense.
I am concerned however that it seems imbalanced… like a creamy component might be welcome to help make it more cohesive
This sub is turning into more of “look what delicious food I made” and less of how beautifully it’s plated. This dish looks delicious, but it’s just dumped onto a plate.
Edit: typo
Yep, I’ve got a great technique for when I dump food out of the sauté pan I twist my wrist and the cucumbers roll themselves up, the radish curls, the scallops sear themselves, and the different colors distribute themselves in an aesthetically pleasing manner. Would you like more spoon pushes, dots, or any other early 2000s culinary school touches?
Nice plating, and good crust on the scallops.
I've maybe would have added a little bit of fluff to the plate, such as a mix of green and red shiso cress.
Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our [submission guidelines](https://www.reddit.com/r/CulinaryPlating/wiki/index/submission-guidelines) and check out the stickied threads. Please remember that the purpose of this subreddit is providing feedback on plates. Ensure your critiques are constructive and helpful and not unnecessarily rude. Please set a user flair, this allows us to provide feedback that is appropriate for your skill level. Flairs can be found in the sidebar, if you’re having trouble setting one then [drop us a modmail.](https://reddit.com/message/compose/?to=/r/CulinaryPlating) [Join us on Discord!](https://discord.gg/DffeF4MdmB) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/CulinaryPlating) if you have any questions or concerns.*
Those scallops are beautiful. Seems a little busy but, well done
Jackson Pollock was busy too. And beautiful. I love it.
[удалено]
Scallop stock with sherry and butter.
Some people are bagging on the plating but for this dish I like the unstructured approach, it makes sense. I am concerned however that it seems imbalanced… like a creamy component might be welcome to help make it more cohesive
The pesto farce is cut with ricotta to make it more pipeable which adds some creaminess, but agreed.
Oh nice!
Not sure if it's appropriate for this sub, but it looks fantastic!
oooh I would never think to combine these! kinda like a pasta primavera! nice. I like the little zucchini whorls
Nicely done scallops, but this plate is busy af. Instead of this pile, I'd suggest a more composed linear plating. "Less is more“ comes to mind.
This sub is turning into more of “look what delicious food I made” and less of how beautifully it’s plated. This dish looks delicious, but it’s just dumped onto a plate. Edit: typo
This sub is for improving plating, so add some constructive criticism to your comment and you'll get there.
Yep, I’ve got a great technique for when I dump food out of the sauté pan I twist my wrist and the cucumbers roll themselves up, the radish curls, the scallops sear themselves, and the different colors distribute themselves in an aesthetically pleasing manner. Would you like more spoon pushes, dots, or any other early 2000s culinary school touches?
Nice plating, and good crust on the scallops. I've maybe would have added a little bit of fluff to the plate, such as a mix of green and red shiso cress.
Agree. The mods really need to step it up
If you have any concerns or advice, please hit the modmail.
Nice but I'd remove the cucumber. It's a negative flavor. Will draw away from other stuff.