r/CulinaryPlating • u/Friendly_Career8514 • 2d 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

142 Upvotes

97% Upvoted

13 comments sorted by

View all comments

24

u/AlligatorFister 2d 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 2d 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 2d 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 2d 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 2d 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

3

u/A_Sketchy_Doctor 2d 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 1d 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 1d 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!

1

u/PerceptionWeak9899 22h ago

Please, show us when you do. I think it's going to look so cool.

1

u/PerceptionWeak9899 22h ago

I think you could also go totally monochrome with this. Maybe a really clear consomme, or leche de tigre infused macadamia nut milk, bannanas, cherimoya, coconut. With the only color being like some sort of meat oil. Sorry, I am just spitballing here, cause this one has a bit excited.