Sexy food plating

Summary by Krater

Helen Rennie demonstrates professional plate presentation techniques for seared scallops with butternut squash puree, celery apple salad, pomegranate seeds, and microgreens.

From the video

Answers: How do you plate seared scallops like a restaurant chef?

• plate presentation techniques
• seared scallops plating
• puree spoon swipe technique
• food styling and plating

Ingredients

• seared scallops
• butternut squash puree
• celery apple salad
• pomegranate seeds
• celery
• scallions
• microgreens

What it concludes

• A white plate that is not a circle, such as an oval, square, or rectangle plate, adds an element of surprise and gives a contemporary look.
• Soaking celery and scallions in very cold water for about an hour curls them up and makes sauces look better under the food.
• Spoon-drag techniques work best for smooth purees that do not separate.
• Resting cooked protein on a warm plate before final plating prevents it from oozing juice and making the final plate wet and sloppy.
• Plating both protein and salad with hands provides way more control than using utensils.