MasterChef ™
Baker:
Season:
Week:
Challenge Type:
Cajun Seafood Pasta

Tiffany Derry: "Oh, this looks a little Cajun right here. What we got going on?"
Kevin: "Got a Cajun seafood pasta. Something we picked up when we were in New Orleans for a bowl game. We added scallops, and we added mussels as well."
Tiffany Derry: "How do you keep the different seafood from overcooking?"
Kevin: "I par cooked it just to get a sear on it."
Tiffany Derry: "You want to be careful of not overcooking. Trey, how's your pasta looking?"
Trey: "It's coming out really well. I'm really pleased with it."
Tiffany Derry: "Is that the thickness you want?"
Trey: "I might go one level lighter."
Tiffany Derry: "Uh huh. Don't go too thin now. You make pasta often?"
Trey: "Usually at home, I'll use boxed pasta, but we're at MasterChef Kitchen, so I figured I'd roll some pasta for you."
Presenting to Judges
Kevin: "We made for you a Cajun seafood pasta with shrimp, scallops, and mussels."
Judges
"It just feels a little thrown together."
"It's just badly executed. And more importantly, you never, ever, ever serve mussels in a bowl that have never opened. That is a death sentence right there. It's such a shame."
"Oh, it's so disappointing because this dish could have been a highlight. The pasta struggling here. There's a weird texture to that. But I'm more concerned about the overcookedness of the scallops. They're rubbery, they're hard. When they reduce down, you know, to that size, it's solid. Yeah, it's like a bar of soap."
"I'm just going to be honest. This dish is not a dish that I want to eat over again. I was going to say I'm upset that I didn't get any scallops because I don't have scallops on my plate, but now maybe I'm happy I didn't get any, because they're definitely not what it needs to be. Details matter, especially here in the MasterChef kitchen."
