Top Chef ™
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Vadouvan Scallop and Ink Calamari
Vadouvan Poached Scallop with Turmeric and Butter Braised Daikon and Activated Charcoal Squid Ink Braised Calamari
{Sieger}: "Vadouvan poached scallop, daikon that we braised in a little bit of turmeric and butter underneath. Braised calamari. Fortified it with a little bit of activated charcoal and squid ink." During prep: "I like the idea of dyed cured fish. I have squid ink. I have saffron. I want to dye the fish a bunch of different colors and then win this competition. I picked up activated charcoal to make a black puree just for that very unexpected color." Sieger noted during prep: "A lot of the other stuff could turn brown very quickly. If you add acid to it, cook it too long, that is not a color you want."
Judges: "Sieger's dish came to the table and felt very dramatic. But as soon as you dug around to take a spoonful of it, everything became murky again." Tom: "Why don't you marinate the scallop in the ink so the scallop is black? They're just overthinking everything." Amira: "Your color contrast was very nice." General assessment: visual drama diminished once the dish was broken into.
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