Thursday, September 23, 2010

Autumn Scallop

Seared Scallop, Butternut Squash Noodle, Cinnamon Marscarpone Cream, Hazelnut Powder
So this dish tasted like cinnamon toast crunch, mostly just the cream with the Hazelnut Powder. That took me back to a good place but the real point was trying to play with the noodles and see what works best. The noodle is not actually a noodle in the classic sense of the word, it's butternut squash puree gelled with agar and molded in a tube. Just eating them by themselves isn't really that inspiring in my opinion, the texture is very soft and unexpected, but not neccessarily good. However they work very well to accent the rest of the dish with the warm sauce and savory scallop, a complete fork full is the only way to go. Fall is pretty much here now so its good to come back to these rich, sweet flavors to get my mind headed in the right direction......

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