Truffle Polenta With Seared Scallop

Tim_230841

truffle infused polenta with pine ash and seared scallop

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Comments

tangma27

Is that bark that its sitting on?

Tim_230841

Yes, pine bark. When i picked up pine needles to make the ash, i thought why not pick up some bark. I think it looks natural and this was the first time I actually used it. Of course I cleaned it thoroughly before using it. I heated it in the oven right before serving, hoping it would release some aromas, but unfortunately it did not.

tangma27

Cool! Looks super woodsy. I'm sure the pine ash was enough? How does that taste

Jevon_Martinez_230997

Nice job Chef

jcherry.graphics

In all due respect, please take this criticism as constructive. I believe that when you are plating a dish you should avoid anything the you do not plan to eat with the dish. I would also avoid using ingredients because of there popularity alone (infusing truffle by possibly adding truffle oil to polenta). The flavors seem disjointed. I am having trouble understanding the pine bark. If you were wanting to add a woodsy element to the dish, it would make sense to use an ingredient that envoked the woods, possibly venison or game bird. Other then that, keep doing what you're doing.

Tim_230841

Thank you for the critique. I agree, this was not the smartest concept for a dish. Basically I had some truffles and wanted to incorporate them in the dish, so I ground them to a find powder and cooked them with the polenta. The bark was an experiment, that did not work out, but I am glad I tried it.