Parisian scallops and green pea soup

These dishes are from the Île de France.

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Potage Saint Germain

This is a green pea soup with a really chunky garnish, because that’s how I like my soups, but I know it could be – and should be – much more elegant in plating. Oh well.

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St Jacques à la Parisienne

I had so much fun plating this dish though. This first example of plating is classic and simple, but I also prepared a scallop in its shell with a parmesan tuille shell lid.

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The first way shows off the jewel though.

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March 5th, 2017

 

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