Food Photography: The Ultimate Guide to Plating

Hello, foodies! My name is Amelia, and I love food-eating it, cooking it, and above all, photographing it! For years, I struggled to make my food photos look as amazing as the meals themselves. You know the feeling: you've slaved away in the kitchen, creating a culinary masterpiece, only to have your photos look…meh. Flat. Uninspired. But along the way, I've learned a thing or two, and I'm thrilled to share my secrets with you. We go in-depth with food plating for stunning photography. It's time to make your sad food snaps rad ones!

This is not some stuffy, professional guide to making your food photos pop. This is a casual chat about making your food photos pop. Think of it as me sitting down with you over a cuppa-or a glass of wine, no judgment!-and just sharing some tips and tricks. Ready? Let's get started!

Plating Mastery: A Simple Recipe and How to Style it

Ok, enough talking – let's get down to business, the actual plating! Today's dish: Seared Scallops with Lemon-Butter Sauce and Asparagus. Fancy sounding, but super easy.

Ingredients:

• 1 pound sea scallops, patted dry
• 1 bunch asparagus, trimmed
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/4 cup dry white wine optional, but adds nice flavor
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper to taste

Instructions:

1. Season scallops with salt and pepper.
2. Heat butter in a skillet over medium-high heat. Sear scallops for 2-3 minutes per side until golden brown and cooked through. Don't overcrowd the pan!
3. Add asparagus to the skillet. Saute for 5-7 minutes.
4. Add garlic and white wine, if using, to the skillet. Cook until fragrant, scraping up any browned bits from the bottom of the pan.
5. Stir in lemon juice. Season with salt and pepper to taste.
6. Serve immediately!

Plating for Photography:

• Use a nice plate: Don't use your everyday dinnerware. A stylish plate elevates the whole look. My absolute fave is my speckled stoneware set. It works for practically everything.
• Consider height and texture: Place asparagus artfully around the scallops. Just don't mound it all over each other. Bring in some height; maybe place scallops on a nest of lemon slices. I also like bringing some freshness to it by using a sprinkle of parsley.
• Garnish thoughtfully: Herbs sprinkled here or a lemon wedge there does bring in the difference. Maintain simplicity and elegance.
• Clean your plate edge: this is a big one. Always wipe clean before plating, no one wants a smudged plate!