r/CulinaryPlating • u/Friendly_Career8514 • 1d ago

Scallop melon crudo

Post image

Yellow watermelon, cantaloupe, honeydew in tomato dashi broth and shiso oil. Topped with tajin then scallop, tomato granita, lime zest, mint

123 Upvotes

97% Upvoted

11 comments sorted by

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22

u/AlligatorFister 1d ago

Not a bad looking plate but I feel like the scallop to melon ratio is way off, also melon balls are a choice……sliced disks of melon similar to the scallop might give you more options with plating.

4

u/Friendly_Career8514 1d ago

Agreed on proportions - taste profile was there but doing it again I’d definitely try out discs and better melon/scallop ratio. Would also tighten up the tajin sprinkle. Appreciate the feedback!

6

u/AlligatorFister 1d ago

I bet it’s fucking delicious though, melon and scallop are a match made in heaven. That being said, scallop is a very mild/buttery flavor so too much melon with mask the flavor of the scallop.

5

u/Friendly_Career8514 1d ago

Yeah farmers market in NYC was peak melon and tomato season, wanted to incorporate both without overpowering the scallop flavor. I loved the tajin and lime but it was bordering on too much acid, gotta scale back next time

1

u/A_Sketchy_Doctor 1d ago

Haha I also just said it sounded Fkin delicious. Glad someone else’s mouth is watering.

This is like such a perfect late summer dish

2

u/A_Sketchy_Doctor 1d ago

You could almost layer the melon and scallop like multi colored fish scales. I do agree though that a thin slice of melon vs a thicker chunk will feel a lot better in the mouth.

This sounds fucking delicious though, I’m upset I can’t try any variation of it :(

2

u/PerceptionWeak9899 10h ago

this is the perfect comment--melon discs would look better and handle the ration problem. It would look a lot cooler to have the melon fanned out underneath in the same patter as the scallops, and just barely peaking out on the edges.

I'm also pretty curious how the dashi and shiso and tomato flow with the melon. I'm going to have to try I guess!

1

u/Friendly_Career8514 4h ago

Definitely going to do the disc fanned melon underneath a scallop “flower” with the tomato granita in the middle for my next service. The drained/salted tomato water brings a delicate umami flavor in that goes great with the dashi broth, and shiso oil adds a peppery mint note to cut it. I blended and froze the tomato discard for the granita to cut down waste and add a textural/temperature contrast. Loved the flavor but the feedback on plating has been heard and will be used!

2

u/OkFlamingo844 1d ago

The melon-balled melon would eat so weird with thin slices of scallop crudo in my opinion. Very weird to do the melon in this application honestly.

1

u/Friendly_Career8514 1d ago

That’s fair. The prior comment to do same sized melon discs to do layered “scales” would probably be better for next time. I was going for some height to lift off the broth but agree that this shape was not it lol. Appreciate the feedback!