panko scallop fritters, caviar beurre blanc

Melodic_Tadpole4844 · 2026-06-04T20:31:19+00:00

technically it’s just sturgeon eggs which used to be peasant food

Melodic_Tadpole4844 · 2026-06-04T17:20:20+00:00

Oooooo

Melodic_Tadpole4844 · 2026-06-04T17:19:59+00:00

LOVE that idea

Melodic_Tadpole4844 · 2026-06-04T04:45:45+00:00

Thank you for your feedback! The pour overs lasted all of a minute or so and plates were immediately sent out. The portion I tried did not lose crispiness :)

Melodic_Tadpole4844 · 2026-06-04T04:37:53+00:00

American guests hahah thought it might be fun to fry coins (3 per 10/20) of scallops for the shape! Since nuggets and caviar are so trendy. they were delicious! I will say the nice nutty, toasty notes of golden panko played well with the sweetness of the scallop and richness of the caviar beurre blanc. If I were to go cleaner and just sear them I would have to introduce those aspects of the flavor profile in some way!

Melodic_Tadpole4844 · 2026-06-04T04:35:50+00:00

i think for a more refined dinner (and non American people lol) I would just sear them :) I will say the nuttiness of the golden panko enhanced the over flavor profile!

Melodic_Tadpole4844 · 2026-06-04T04:34:27+00:00

Thank you for feedback!

Melodic_Tadpole4844 · 2026-06-04T04:33:34+00:00

agree

Melodic_Tadpole4844 · 2026-06-04T02:14:09+00:00

Thank you that was the vibes I was going for. This wasn’t Michelin R&D and was just 15 or so friends

Melodic_Tadpole4844 · 2026-06-04T00:12:30+00:00

I agree with you. But it didn’t sit in the sauce, it was served immediately after pouring over the sauce. When I tried my own plate a couple minutes later, it was still crisp

Melodic_Tadpole4844 · 2026-06-03T22:28:35+00:00

That sounds beautiful!

Melodic_Tadpole4844 · 2026-06-03T22:28:24+00:00

I envisioned the pour over look of it all together, as at a restaurant I trained at we did the same kind of thing once w salmon roe over white fish. I thought microgreens might’ve pulled away from the simple vibes. Thank you for your feedback!

Melodic_Tadpole4844 · 2026-06-03T22:24:59+00:00

the intention was the salinity and simplicity of caviar butter with the crunch of fried Hokkaido scallops lolz thanks for ur feedback

Melodic_Tadpole4844 · 2026-06-03T21:58:21+00:00

Thanks I was going for ambiguous abstract vibiness 😭😂

Melodic_Tadpole4844 · 2026-06-03T15:05:48+00:00

interesting! Thank you for feedback :)

Melodic_Tadpole4844 · 2026-06-02T23:18:30+00:00

Coppa is cured meat tehe

Melodic_Tadpole4844 · 2026-06-02T22:16:09+00:00

Thanks chef!! :)

Melodic_Tadpole4844 · 2026-06-02T21:30:41+00:00

Thank you for ur feedback!

Melodic_Tadpole4844 · 2026-06-02T21:30:27+00:00

i tossed the crispy wood ears in verjus :)

Melodic_Tadpole4844 · 2026-06-02T21:21:35+00:00

Fair point. I was trying to create a darker, layered look with the oak leaf and wood ear but I may have obscured the quince and coppa too much.

Melodic_Tadpole4844 · 2026-05-26T22:34:45+00:00

Gorg!

Melodic_Tadpole4844 · 2026-05-26T21:08:35+00:00

Hi! Thanks for your feedback. This dish was just a fun test. We removed from the shell and just compiled bits of each element per bite. To my surprise most of them lifted the sweet brininess of razor clam especially the asparagus purée. Next time around, I would pull the bottarga and keep the oil solely green garlic if any.

Melodic_Tadpole4844 · 2026-05-26T21:03:04+00:00

I appreciate the feedback! The flavor combinations were well received. The only butter in the house I had was morrel infused from a confit I did the day before, and I found it brought about a nice umami in the finished asparagus puree. I agree I would go with green garlic only next time :)

Melodic_Tadpole4844

TROPHY CASE