Food Presentation

Bored, bored, bored. I need constant change and challenge when it comes to what I eat, and I’ve been lacking inspiration. When that happens, my diet devolves into cheese, nuts and wine. It’s less than a year since I did a vegan month, and a month since I did a week of raw, so they hold no interest. So I’ve decide to do a presentation challenge – learn a little more about food plating techniques and food photography.
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For the next [whatever] I’ll aim to plate what I’m eating as beautifully as I can. Today’s effort was a bit ordinary from a presentation perspective but tasted delicious. Seared scallops on roast carrot puree with sugar snap peas, accompanied by Fat Bastard rosé. But any disappointment in the styling was completely offset by my delight at how to cook wet scallops properly.
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While in some places you might be able to buy “dry” scallops (small, opaque), most are “wet”. They have been soaked in a solution to plump them up, but when you try to sear them, they often leach a milky liquid so never get a good crust. Last week I learned that a 40 minute brine soak can eliminate enough of the solution to solve the problem. Yay!