Top Chef ™

Baker:

Season:

Week:

Brittany

Top Chef, Carolinas

3

Challenge Type:

Scallops with Chlorophyll Puree

Pan Seared Scallops with Broccoli Chlorophyll Puree, Daikon and Carrot in Saffron Broth

{Brittany}: "Pan seared scallops with a broccoli and chlorophyll puree, poached in chlorophyll. Daikon, radish, and carrot in saffron broth." During service: "I almost forgot my daikon." During prep: "Green is one of the hardest colors to maintain just because of plants. Natural process of breaking down and losing its sheen when applied to heat. So tomorrow I'm going to add some liquid chlorophyll. That's going to help boost it even more." Post-service: "I should have let my carrots go a little bit longer."

Judges: "Brittany said that her daikon was poached in chlorophyll. That thing is white. As white as can be. It's not poached in anything." Tom: "I think if you got this dish at a restaurant, you would be fine. You wouldn't know. But it was a color challenge. Color the scallops. I don't know if she's thinking beyond the box."

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