Top Chef Masters, Season 2, Episode 5, Quickfire Challenge, Winner

• Bass Filet
• Mussels
• Scallops
• EVOO
• Baby Bok Choy
• Leeks
• Butter
• Prosciutto
• Salt/Pepper
• Lemon
• Whole Tomatoes
• Sherry Wine
• Tomato Jam
• Arugula
• Chives
• Lemon Juice

Tony:

1. Gather all ingredients: bass filet, mussels, scallops, EVOO, baby bok choy, leeks and butter.

Carmen:

1. Make a chiffonade of prosciutto and cook in a pan with a little EVOO.

2. Scale the bass filet, wash and dry it. Score it in a bag.

3. Add some leeks to the prosciutto.

4. Clean scallops and dry them.

5. Place a pot of salted water on stove to boil (later used by Marcus to blanch bok choy).

Susur:

1. Put EVOO in a pan. Season bass filet and place in pan, and put prosciutto on top.

2. Cut a few wedges of lemon and place on top.

3. Sear scallops together with fillet of fish.

4. Add some fresh whole tomatoes into pan.

5. Sauté mussels separately with 3 Tbsp of sherry wine.

Marcus:

1. Blanch bok choy in hot salted water.

2. Add 1 Tbsp. of EVOO and 1 teaspoon lemon juice in mussels pan. Add 1 Tbsp. of tomato jam, fresh arugula and chives.

3. Plate dish in a bowl.