Sea scallops with endives ✨
Prepared with clementine sabayon by Chef Wilfrid Hocquet at Michelin-star restaurant Blue by Alain Ducasse.
Find the step-by-step tutorial and recipe on our YouTube channel (Plating Art Media).
#scallops #seafood #recipe
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11 Comments
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yeah… sorry but no one will taste all that sait you m,ade there… its a circus
Hahahahahha😸
Only one scallop 😂 no thank you
Sorry ,but i cant get excited about braised caramelized endive or what ever it ends being in the end , some sheet of stuff hiding the scallop. 🤔
People wonder , why the food is expensive, even so few ingredients, as of my perspective it makes one feel special,
And this dish made by him is not goona make me feel special
Orange dusting?? Either way thanks for ideas
Enface de vous ya un vrai cuisinier ❤❤❤❤
I like the composition, but why is the scallop hiding under? Has it a little cold? 🎉❤
120€
So like 50$ for nothing 😂
Wow, for once the endive seems more of the star than the scallop