Scallop plating

Tender and sweet scallops pair well with a smoky and rich sauce flavored with Lapsang Souchong, which is a black tea smoke dried over a pinewood fire. The end result is reminiscent of bacon with some astringency to cut the rich sauce. Carrot puree adds more sweetness and a silky texture while crisp lemon marinated radish rounds add some brightness and acidity. Pea shoots add a freshness and some chili tuiles add a touch of heat and crunch. The carrot puree and tuiles can be made up days…

Perfectly cooked scallops are served with an indulgent shellfish sauce, herbaceous nasturtium oil and sharp pickled carrots in this simple yet complex seafood starter recipe.

Recipe by PeterRollinson | Seared Atlantic scallops, twice cooked pork belly (can be substituted with ready-made flat Italian Pancetta slices or Prosciutto), Cauliflower mash and mushrooms. | Cookniche, linking the culinary world

The NoMad is the second restaurant from Chef Daniel Humm and Restaurateur Will Guidara. Inspired by the Chef's time spent throughout Switzerland, California, and New York City, the restaurant is rooted in the same traditions found at their critically-acclaimed, Michelin three-star rated Eleven Madison Park. The restaurant has soaring interiors with a refined, yet approachable menu, featuring a thoughtfully-curated wine program celebrating the great wine regions of the world, alongside…

Scallops and marinated veal tongue in a pumpkin, orange and curry broth – License high-quality food images for your projects – Rights managed and royalty free – 13192647

FOODZ on Instagram: "By • @chefrassim Scallop and shiitake with creamy beetroot and lime sauce #scallop #shiitake #seafood #platingskills #foodstylist #chefmode #gastro #gastronomia #foodartist"

Scallops with Saffron Cream

These large sea scallops are pan seared to a golden brown and basted with a garlic-thyme butter. They are rich, with an ultra-creamy, tender center and are well complimented when served on a swath of smooth romesco sauce.