I don't often eat out, and can count on one hand the posh/fancy restaurants I've been to.
Many years ago, in Australia, I got to taste seared scallops and couldn't get over how delicious they were. This was in the 1990s.
Fast forward to a couple of years ago, and through work I ended up at some super-duper restaurant in Covent Garden. Seared scallops were on the menu, and I was very excited to taste them again.
Imagine my disappointment when I bit into one and it was grey and slimy, not actually cooked at all except on the outside. It looked like a glacuous eyeball. I asked the waiter if I could have them a bit more well-cooked, and after some protests he agreed to ask the chef. Eventually the dish was brought back to me, but it was made very clear that the chef disapproved of me ruining the food like this.
For my main course, I'd ordered duck. It was supposed to be roast duck, but guess what?! there was blood oozing out of it. I got the impression it had briefly seen the inside of a warm pan.
Again I asked if they would mind cooking it a bit more, and again my apparently bizarre request was reluctantly granted.
I'd forgotten that weird meal until a couple of nights ago, when once again I found myself in a posh restaurant. Seared scallops were on the menu! and... well, you can guess the rest.
It is too much to expect food to be actually cooked in a posh restaurant? Are they saving on electricity or something?
YANBU = Food like this has much nicer flavour and texture when cooked through (and raw seafood/duck could pose a health risk?)
YABU = You are failing to appreciate the delicacy and sublety of truly quality ingredients, and the refined skills of the chef, you ungrateful cow!