…which leads us to Tamesha’s scallops. First and certainly foremost, she did not cook them correctly – they needed a sear on both sides, but it seems she completely neglected to cook them on one side. Why, I do not know. Regardless of whether you’re serving scallops cold or hot, they must be seasoned in advance of cooking, cooked in a pan that will retain a high heat (not too many per pan so as not to reduce the heat in the pan), and left untouched in the pan on each side for a matter of a minute or so (no longer!) to get the carmelization and good sear on each side while the inside doesn’t overcook. One can then add butter to further brown them for a moment, or whatever, but that’s it. Not only did Tamesha fail to cook the scallops properly, but she used too heavy a hand with her long peppers, adding way too much heat to her cold dish. Further, she failed to account for the changes in texture that take place with the cooling of a cooked dish to serve it cold. The unseared side of her scallops, sitting in her rhubarb jus, seamed to congeal to the point wherein no one wanted to actually eat her dish. Kenny is lucky that Tamesha’s dish was so stunning a miss.
Kevin, on the other hand, seemed to really take to heart Gail’s directive in a prior episode not to simply give us a dish his family would make, but to give us the chef’s version of that food. He did so with his very fine “Surf and Turf.” His fellow chefs were mistaken about a lack of acidity – it was artfully balanced and absolutely delectable. We all wanted seconds. When watching the episode, I was pleased to hear his comment, in response to Angelo’s meting out advice to other chefs, that the chefs should really take care just to cook their own food. Exactly, Kevin. Glad to hear and see it.