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2012-06-17
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I am indeed spoiled. I had the best scallop at Favola and most places couldn't deliver the similar standard I would seek for. Serving scallop on a oyster shell, well, I would say, okay, is there oyster inside. It was misleading. However, there wasn't oyster in it. The scallop was chewy, which was totally fine. The scallop should be a little more seared to give a crusty texture on the skin. However, the thing about scallop is that it can't trap gravy or absorb the essence of flavor. Therefore the
I am indeed spoiled. I had the best scallop at Favola and most places couldn't deliver the similar standard I would seek for. Serving scallop on a oyster shell, well, I would say, okay, is there oyster inside. It was misleading. However, there wasn't oyster in it. The scallop was chewy, which was totally fine. The scallop should be a little more seared to give a crusty texture on the skin. However, the thing about scallop is that it can't trap gravy or absorb the essence of flavor. Therefore the condiments should be the one complementing the lack of flavor. The gravy with mushroom was a little sweet to my liking as it was the Japanese savory style. How well did it go with scallop? I would prefer more savory condiments.
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