America's Culinary Cup
Baker:
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Challenge Type:
Scallops Almondine, Salty Leeks
Pan-Roasted Scallops Almondine with Salt-Baked Leeks, Salt-Roasted Grapes, Toasted Capers and Brown Butter
Matt: "I get salty, and I need something simple and fast to plate. Specifically, seafood — scallops are going to be for my hot. For my hot dish, I am going to be making a seared scallop almondine with salt-roasted and baked leeks, and lots of briny salted capers."
Matt: "I'm one step closer to getting to the finale. My goal was never to run somebody else's restaurant, and so winning a million dollars in this competition is finally going to get me across the finish line of completing the restaurant that I've always dreamt of opening."
Matt (presenting): "So the hot dish is pan-roasted scallops with kind of like an almondine, if you will — toasted capers, brown butter, salted and roasted grapes, and then salt-baked leeks."
Wiley: "Your hot dish was salty in all the right ways. You made this crunchy and bright, very well balanced. Almondine. The only thing I wish is that, you know, I've come to love your sauces over the course of this competition, and I would have loved a little bit more almondine pan juices."
Padma: "I think your leeks are the star of this plate. I love how salty they were. But you did need that touch of sweetness from the grape to break up all the saltiness in this dish, which really was right on the verge."
Michael: "But I mean, all in all, great dish."
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