The Moment of Truth: A Culinary Journey Through the Preparation of a Five-Course Meal

As we begin our culinary journey, we find ourselves standing at the threshold of a beautiful bed of rice, carefully prepared to accompany the salmon that is about to be devoured. The chef's hands move with precision as they expertly plate the dish, adding a touch of sauce that creates a lovely splat. This sauce has been a staple in the kitchen for many years and serves as a reminder of the importance of using high-quality ingredients.

The chef then moves on to selecting one of the salmon fillets, carefully examining it before deciding which one will be the star of the dish. The choice is difficult, as both fillets have cooked perfectly, but ultimately, the chef decides to use the first fillet. As they plate the salmon, the aroma of fresh herbs and citrus fills the air, tantalizing the taste buds.

Meanwhile, on the stovetop, a dish of scallops is cooking, their golden-brown tops glistening in the light. The chef has carefully cooked the scallops for just a few seconds, ensuring that they remain tender and juicy. Just as the chef finishes plating the scallops, a beautiful piece of salmon catches the eye, its colors and textures glistening in the light.

The chef then begins to plate the appetizer, a dish of honey wings that are both sweet and savory. The wings have been dredged in buttermilk and pickle juice, creating a crunchy exterior that gives way to tender meat. A drizzle of hot honey adds a touch of sweetness, while a sprinkle of lemon zest provides a burst of citrus flavor.

As the chef finishes plating the appetizer, they move on to the entree, which consists of scallion lime rice and a perfectly cooked piece of salmon that has been sage-basted to perfection. The salmon's colors and textures glisten in the light, a true testament to the chef's skill. A sprinkle of cilantro adds freshness and depth to the dish, while a dollop of coconut lime sauce provides creaminess.

Finally, it is time for dessert, and the chef presents a stunning berry alaska that is sure to impress. The dish consists of a layer of berry compote, topped with a generous portion of homemade honey vanilla ice cream, caramelized oatmeal lace cookies, and fresh berries. The combination of flavors and textures is both familiar and exciting, a true delight for the senses.

Throughout this culinary journey, we have witnessed the chef's skill and attention to detail as they expertly prepared each dish. From the perfectly cooked salmon to the beautifully plated appetizer, every element has been carefully considered to create a truly unforgettable dining experience.

"WEBVTTKind: captionsLanguage: eni'm gonna face off against my three brothers in a one versus three cooking challenge while cam pete and will will be on a team i'll be alone but both teams will be responsible for cooking a three-course meal in just one hour behind us is a wide spread of ingredients and we can cook whatever we'd like with the ingredients at hand and today you'll be the judges i'm done letting my cameraman judge the winner of today's cook-off goes to goose and the golden baller i think i have to go with team lego yeah pack your legos and get you're gonna do fire yeah let us know in the comments below who wins and why let's get one hour on the clock and our time starts now today i'm going to be breaking down a whole king salmon to make salmon over rice with a little extra flair right here we got a fresh king salmon never played a salmon before but i figured i'd do it on nick do what i'm gonna come up the back side here feeling along the backbone and i did this on a porgy last weekend but it was a lot smaller obviously i'm responsible for all three portions of this whole meal so i'm starting with my appetizer i figured i'd pixeling quick and easy so i'm gonna make some hot honey wings but of course you know i have to start with some buttermilk and pickle juice definitely not the most traditional way to make wings but i think it gives the most flavor of any brine i've ever tried since there's three of us and just one of them we each took one course so i'm doing the appetizer sardinian type of pasta that's made with onions sausage and a smaller type of gnocchi called the sardis cam just spent a while in italy and pretty much all my brothers are fluent in italian except for me first into my wings i'm going to do my buttermilk and again this is going to be a dish that does all the work for me since i'm responsible for all three courses i need to be smart about this i've seen this a couple times give me the camera so today we'll start with the dessert so i'm making a honey vanilla ice cream uh followed by some lace cookies and a caramel sauce i've never done any of those before so i hope it works out so i got my big fillet off here and now i'm gonna go ahead and remove the pin bones by perking them up a little bit here i've seen nick do this before i need the tool for it but it's like a grabber thing do you have one of those a grabber do i have a grabber i'm currently risking eggs and i don't know exactly what it's supposed to look like i'm pretty sure when you whisk eggs it gets white i don't know if i was supposed to use yolks because it's staying yellow so we're gonna keep going so i just found out will back here i just noticed is on allrecipes.com making ice cream this was there when i got here this is unprecedented i don't think anyone's ever done this manny is this ground for disqualification it might be it's a special day i'll let it fly my second course will be these beautiful scallops here i am keeping them on ice they are nice large scallops and i want to teach you today about how to cook scallop because most people i know cook them incorrectly and they end up tough and gummy we'll get to these in just a moment but first we're gonna make some brown butter as i'll be making these lemon brown butter rich scallops i'll go into my pan with this stick of butter and once this melts in with some milk powder to get more of those brown milk solids so far i've added the honey the vanilla and the eggs and i keep whisking and i'm going to add the heavy cream now the milk and get it as fast as i can in the ice cream maker you can tell he's using real vanilla if you look carefully at this because you've got all those nice black speckles and that is going to be the mark of a good vanilla ice cream assuming it holds together in the ice cream maker okay so now we've added the sausage we've added the onions we see the sausage is brown so we're going to add some of this tomato sauce and then let it simmer for a little while so i've split them into portions we have two beautiful fillets that i'm going to cook up beautiful i spent the last year in geneva and they talk a lot about mison plus so i've got my salmon over here and now i can start prepping my other ingredients this is a plus what in the happened to this salmon this reminds me of when i gave manny a long chateaubriand probably a 400 piece of american wagyu beef to make a beef wellington with when we did our cooking challenge against each other and he did something like this i'm not going to cook this entire thing that wouldn't make sense obviously just cut into the meat like immediately i knew nick was going to be critical no matter what i did but i think it's pretty good so once it's centered for a bit the last ingredient is to add a bag a bag how do you call a sack of a sachet oh what do you mean bundle some saffron so i finished the base for the ice cream and i'm gonna get in here as fast as i can and then it sounds like the brothers need my help hopefully it finishes in time i'm hoping around 30 minutes and i hope it sets now i'm going to start on the oatmeal lace cookies all it is oatmeal it's another couple ingredients so i'm hoping it doesn't take that long so here's the next butter first dish we're just going to rip up the heat of time and see if we can get it to burn all right what did you do manny nothing did you touch it get out so when you make brown butter those milk salsa would actually become the brown bit so by adding in a bunch of this dry milk powder i'm gonna get even more milk solids and as you can see the butter here has turned much foamier and much thicker and if i just carefully continue stirring it should get a nice perfect golden brown there is tons and tons of flavor in here once my butter is perfect golden brown i'll pour it out immediately so it doesn't burn it'll continue cooking once off the heat but this right here is perfect let me get this out of here oh my god what was that so we wanted to get a little bit of sugar in the rice so it's a little sweeter it's salt pick it up so i'm all over the place right now i'm going to start my dessert and for my dessert i'm doing something kind of unique and i randomly thought of it i'm essentially making some combination of a baked alaska and berry dessert trying to use whatever's in season right now so into my pan i'm gonna start with some raspberries and blackberries and to finish a few of these small main blueberries and once those are in i'll hit them with just a little bit of water and then a nice pinch of sugar so now that my ice cream is in the maker i'm gonna try and make a caramel sauce which i've never done before first attempt i'm just gonna use sugar i think it might be burning and i've never done this before but it looks like caramel why is it chunky it'll melt it'll melt why is it spicy all right that's 30 minutes gone you have half an hour left to finish your dishes i've washed my rice just like uncle roger likes and now i'm ready to start cooking 30 minutes later he's ready to start cooking and he only has one dish to do the base of what's hopefully going to be a beautiful dessert for me is coming together over here but i'll be honest i'm starting to get a little bit nervous because i do also have to cook those wings cook the scallops make my meringue and then bring everything together in less than 30 minutes i don't know what the hell is going on on this side of everything it looks burnt oh you can smell it so like we originally planned this is a burnt caramel i think it'll add some texture to the ice cream that is also definitely working so i finished the base of my berry alaska i think that's what i'm gonna call it i'll set this off to the side and let it cool it is deliciously sweet and fresh and look at that color so what i'm gonna try to do now is i'm gonna oil up a bowl and i'm just gonna really lightly layer it over this plate and hope it sets on top it could work well it could work so i've got my caramel setting in the freezer i've got my ice cream setting the maker and i've just put the cookies in the oven well does this have enough salt no you yes chef sorry chef are you stupid waiting for my oil to heat up i'm going to start cooking my wings because we only have 20 minutes left my scallops i want to cook and hit the plate at the last second these should be the freshest thing of my entire meal they're the entree after all all right so the pasta should be almost done yeah perfect so i'm going to strain this now yep ninja if you don't stay behind one more time we are now putting the coconut and the rice together two parts coconut water one part rice what are you doing to the cutting board just stop messing everything up over here i didn't want to say anything but i noticed this burner has been running manny for the last five minutes major fire hazard cam just left it and went away my wings have been brining for almost 45 minutes now so i'm actually gonna toss why is the burner still on the burner's still on it even after i talked about it so i'm going to toss in a paper towel and actually dry these off just a little bit here and i'm going to fry them just as they are no breading today just coatings afterwards that'll make for a super crispy wing with that buttermilk and pickle juice flavor and they're going to be delicious i've handed over the rice to will so he's going to handle that and i'm going to start moving forward with the salmon so i've stirred in the pasta now we're going to take it off the heat and just let it all combine the sauce has been simmering for a while now so it should have absorbed all that flavor from the sausage and at the very end we're going to add our saffron william get over here i said rolling boil it's rolling over the edge you're minnie i can't believe i'm saying this but i feel like they could use your help right now i think so too well yeah minutes on the clock okay okay okay come on come in i'm checking on the ice cream i don't know what it's supposed to look like but i got 10 more minutes left on it so hopefully within that time it'll be good i'm doing two things at once now to try to finish this all off here i have my oil heating up to fry off those wings and on this other side i am making my meringue it's hard to explain the dish i have in mind but eventually this meringue will rest over the top of the berries toss very lightly in the berry jam and i think it'll be this really simple beautiful refreshing dish do you know how to make it right once you nope full so they're giving me way too much stuff for you over here yeah yeah i'm obviously the mvp this is coconut rice they're fighting i'm cooking with coconut oil because the rice is also in coconut milk and i want to keep all the ingredients wrapping together one thing i do like what pete's doing with the salmon is he pressed it down right away to make sure it's not bowing up on the pan which is very important when cooking salmon to get that even crispy bottom so what we're going for here is a crispy skin before we add the butter gonna be burnt let me rephrase it's already burnt the flame only has one setting it's a little bit tricky no it doesn't it has a lot of setting it's a burner i use it every day it's a burner world told me now i have one into my pot of oil i'm going with my wings and i'm gonna let these fry until they are nice and crispy but not so long that the meat starts drying out i'm just trying to continue stirring them so they get that nice even cook and coat throughout nick did you want to fry one of these i wonder what i gotta hit you now another knob of butter and then some bay leaves for that extra flavor i've turned down the heat of it and i'm confident we're gonna get that golden brown crispy skin so there are different settings there are in fact different settings so we got that perfect golden brown skin and now we're going in with a little bit of a butter poached butter based yeah what is that what are you doing give me the camera manny seriously my wings are done i like them just this nice darker golden color but i need to work fast because i still have to cook all my scallops and do that meringue quick little toss in hot honey and i can set these aside with just seven minutes left it's time to make my meringue to which i will add just a tiny squeeze of lemon juice which is acidic and will help to build up that meringue the same way cream of tartar would yeah not now man get out of here manny not now okay it has finally come time to cook my scallops and here is my trick i'm gonna open up my bag of scallops here which have been sitting on ice and are nice and fresh pick out the biggest most plump looking ones and then while most people will go ahead and season their scallops long before they actually cook them i'm gonna salt them literally seconds before i sear because salting too early draws out all that moisture and gets them all gummy which you don't want and then into my pan with just a little bit of oil perhaps a bit more than you might normally use but i'm looking for a crust on one side i only sear my scallops on one side and one side only and i'll show you why into my pan i go until they've got a nice golden brown crust flipping them over in my opinion overcooks them ham's filling our rice pyramid which is going to be kind of on the side of the plate as a nice bed of rice to go with the salmon the moment of truth beautiful we're now going to pick one of our salmon and plate it which is going to be difficult because they're both cooked perfectly going to use our sauce to make a lovely splat something i taught nick many years ago we'll then go on with our beautiful piece of salmon with just three minutes left i don't know how it's going to play in touch now that my scallops are golden brown on the bottom but still raw on the top i'm going to go ahead and drop in half a stick of butter and let the scallops cook very lightly throughout and just cook a few more seconds before going onto my plate as you can see that foam is going to wash right over the top of those scallops to give that last kiss of heat before we plate them we sprinkle a few sides on top and we're going to top it with a nice crown of salmon caviar and lime pulp all right it's come down to the last few minutes it is time to plate i'm starting with my appetizer which are of course these beautiful honey wings what you want when you play food is high and tight make sure that they stand up on the plate and look appetizing to the person that is about to dive in i'll finish with one last little drizzle of honey and just a touch of lemon zest and those right there are complete just gonna finish plating right now by putting a little bit of parmesan on and i'm selecting the nice slime here and like i always say high and tight to finish off i'm going to do a dusting of lime zest and i'm hoping this will just tie it all together all right so for these lemon wrist scallops i like to play in odd numbers something just looks off when they're even numbers when you're plating as you can see each of these scallops has that perfect golden brown top half but i'm not finished yet next up i've got this beautiful perfect brown butter here with those extra milk solids and i'll drizzle a bit of that next to each scallop to make sure we have all that flavor then to finish things off i'm going to lightly crumble some ritz crackers over the edge of each scallop which while i know it might look a bit rustic tastes genuinely fantastic when you bring it all together and i'll finish this dish once again with just a little touch of lemon zest over each scallop for that acidic pop that we desperately need to balance out all the fat can't forget just a few green onions to make that color pop so i'm trying to get the ice cream down before it melts and i'm gonna grab the cookies and go in with each one looks good willie and then i'm gonna grab some pieces of caramel i'm just gonna layer them in here and i'm just gonna steal some of nyx berries and put them in here as well and i now have less than 30 seconds to assemble and torch this entire dish i'll go down with just a little bit of my berry compote which i want to keep really tight in the middle of the dish so i can layer the meringue over the whole top then i'll go in with my berries and make just a little light pile of berries over the top of this whole thing just so that once you break into that meringue you get that nice little berry medley inside and to finish i'll go over the top of the entire thing with my meringue which once again should sit around all those berries just the way you see with the baked alaska that leaves me just a few seconds to torch this entire thing here which finally after one hour will bring me to all three dishes an appetizer entree and dessert five spoons four three two one that's it time's up for appetizer we have gnocchetti with sausage onion and saffron for entree we have scallion lime rice no that's not the is that the main part of your entree say salmon okay for entree we have a sage basted salmon with cilantro coconut lime rice for our dessert we have a homemade honey vanilla ice cream topped with caramel homemade oatmeal lace cookies and fresh berries i have a plate of hot honey wings that were dredged in buttermilk and pickle juice topped with a bit of hot honey lemon zest and green onions for my entree i have lemon ritz scallops with brown butter ritz crumbles and a bit of lemon zest and to finish i have what i call a berry alaska a little berry compote with a bunch of fresh berries on top all tucked under a nice light meringue go vote in the comments below who gets the win if i'm being honest like i would give you guys a win don't tell me though all right youi'm gonna face off against my three brothers in a one versus three cooking challenge while cam pete and will will be on a team i'll be alone but both teams will be responsible for cooking a three-course meal in just one hour behind us is a wide spread of ingredients and we can cook whatever we'd like with the ingredients at hand and today you'll be the judges i'm done letting my cameraman judge the winner of today's cook-off goes to goose and the golden baller i think i have to go with team lego yeah pack your legos and get you're gonna do fire yeah let us know in the comments below who wins and why let's get one hour on the clock and our time starts now today i'm going to be breaking down a whole king salmon to make salmon over rice with a little extra flair right here we got a fresh king salmon never played a salmon before but i figured i'd do it on nick do what i'm gonna come up the back side here feeling along the backbone and i did this on a porgy last weekend but it was a lot smaller obviously i'm responsible for all three portions of this whole meal so i'm starting with my appetizer i figured i'd pixeling quick and easy so i'm gonna make some hot honey wings but of course you know i have to start with some buttermilk and pickle juice definitely not the most traditional way to make wings but i think it gives the most flavor of any brine i've ever tried since there's three of us and just one of them we each took one course so i'm doing the appetizer sardinian type of pasta that's made with onions sausage and a smaller type of gnocchi called the sardis cam just spent a while in italy and pretty much all my brothers are fluent in italian except for me first into my wings i'm going to do my buttermilk and again this is going to be a dish that does all the work for me since i'm responsible for all three courses i need to be smart about this i've seen this a couple times give me the camera so today we'll start with the dessert so i'm making a honey vanilla ice cream uh followed by some lace cookies and a caramel sauce i've never done any of those before so i hope it works out so i got my big fillet off here and now i'm gonna go ahead and remove the pin bones by perking them up a little bit here i've seen nick do this before i need the tool for it but it's like a grabber thing do you have one of those a grabber do i have a grabber i'm currently risking eggs and i don't know exactly what it's supposed to look like i'm pretty sure when you whisk eggs it gets white i don't know if i was supposed to use yolks because it's staying yellow so we're gonna keep going so i just found out will back here i just noticed is on allrecipes.com making ice cream this was there when i got here this is unprecedented i don't think anyone's ever done this manny is this ground for disqualification it might be it's a special day i'll let it fly my second course will be these beautiful scallops here i am keeping them on ice they are nice large scallops and i want to teach you today about how to cook scallop because most people i know cook them incorrectly and they end up tough and gummy we'll get to these in just a moment but first we're gonna make some brown butter as i'll be making these lemon brown butter rich scallops i'll go into my pan with this stick of butter and once this melts in with some milk powder to get more of those brown milk solids so far i've added the honey the vanilla and the eggs and i keep whisking and i'm going to add the heavy cream now the milk and get it as fast as i can in the ice cream maker you can tell he's using real vanilla if you look carefully at this because you've got all those nice black speckles and that is going to be the mark of a good vanilla ice cream assuming it holds together in the ice cream maker okay so now we've added the sausage we've added the onions we see the sausage is brown so we're going to add some of this tomato sauce and then let it simmer for a little while so i've split them into portions we have two beautiful fillets that i'm going to cook up beautiful i spent the last year in geneva and they talk a lot about mison plus so i've got my salmon over here and now i can start prepping my other ingredients this is a plus what in the happened to this salmon this reminds me of when i gave manny a long chateaubriand probably a 400 piece of american wagyu beef to make a beef wellington with when we did our cooking challenge against each other and he did something like this i'm not going to cook this entire thing that wouldn't make sense obviously just cut into the meat like immediately i knew nick was going to be critical no matter what i did but i think it's pretty good so once it's centered for a bit the last ingredient is to add a bag a bag how do you call a sack of a sachet oh what do you mean bundle some saffron so i finished the base for the ice cream and i'm gonna get in here as fast as i can and then it sounds like the brothers need my help hopefully it finishes in time i'm hoping around 30 minutes and i hope it sets now i'm going to start on the oatmeal lace cookies all it is oatmeal it's another couple ingredients so i'm hoping it doesn't take that long so here's the next butter first dish we're just going to rip up the heat of time and see if we can get it to burn all right what did you do manny nothing did you touch it get out so when you make brown butter those milk salsa would actually become the brown bit so by adding in a bunch of this dry milk powder i'm gonna get even more milk solids and as you can see the butter here has turned much foamier and much thicker and if i just carefully continue stirring it should get a nice perfect golden brown there is tons and tons of flavor in here once my butter is perfect golden brown i'll pour it out immediately so it doesn't burn it'll continue cooking once off the heat but this right here is perfect let me get this out of here oh my god what was that so we wanted to get a little bit of sugar in the rice so it's a little sweeter it's salt pick it up so i'm all over the place right now i'm going to start my dessert and for my dessert i'm doing something kind of unique and i randomly thought of it i'm essentially making some combination of a baked alaska and berry dessert trying to use whatever's in season right now so into my pan i'm gonna start with some raspberries and blackberries and to finish a few of these small main blueberries and once those are in i'll hit them with just a little bit of water and then a nice pinch of sugar so now that my ice cream is in the maker i'm gonna try and make a caramel sauce which i've never done before first attempt i'm just gonna use sugar i think it might be burning and i've never done this before but it looks like caramel why is it chunky it'll melt it'll melt why is it spicy all right that's 30 minutes gone you have half an hour left to finish your dishes i've washed my rice just like uncle roger likes and now i'm ready to start cooking 30 minutes later he's ready to start cooking and he only has one dish to do the base of what's hopefully going to be a beautiful dessert for me is coming together over here but i'll be honest i'm starting to get a little bit nervous because i do also have to cook those wings cook the scallops make my meringue and then bring everything together in less than 30 minutes i don't know what the hell is going on on this side of everything it looks burnt oh you can smell it so like we originally planned this is a burnt caramel i think it'll add some texture to the ice cream that is also definitely working so i finished the base of my berry alaska i think that's what i'm gonna call it i'll set this off to the side and let it cool it is deliciously sweet and fresh and look at that color so what i'm gonna try to do now is i'm gonna oil up a bowl and i'm just gonna really lightly layer it over this plate and hope it sets on top it could work well it could work so i've got my caramel setting in the freezer i've got my ice cream setting the maker and i've just put the cookies in the oven well does this have enough salt no you yes chef sorry chef are you stupid waiting for my oil to heat up i'm going to start cooking my wings because we only have 20 minutes left my scallops i want to cook and hit the plate at the last second these should be the freshest thing of my entire meal they're the entree after all all right so the pasta should be almost done yeah perfect so i'm going to strain this now yep ninja if you don't stay behind one more time we are now putting the coconut and the rice together two parts coconut water one part rice what are you doing to the cutting board just stop messing everything up over here i didn't want to say anything but i noticed this burner has been running manny for the last five minutes major fire hazard cam just left it and went away my wings have been brining for almost 45 minutes now so i'm actually gonna toss why is the burner still on the burner's still on it even after i talked about it so i'm going to toss in a paper towel and actually dry these off just a little bit here and i'm going to fry them just as they are no breading today just coatings afterwards that'll make for a super crispy wing with that buttermilk and pickle juice flavor and they're going to be delicious i've handed over the rice to will so he's going to handle that and i'm going to start moving forward with the salmon so i've stirred in the pasta now we're going to take it off the heat and just let it all combine the sauce has been simmering for a while now so it should have absorbed all that flavor from the sausage and at the very end we're going to add our saffron william get over here i said rolling boil it's rolling over the edge you're minnie i can't believe i'm saying this but i feel like they could use your help right now i think so too well yeah minutes on the clock okay okay okay come on come in i'm checking on the ice cream i don't know what it's supposed to look like but i got 10 more minutes left on it so hopefully within that time it'll be good i'm doing two things at once now to try to finish this all off here i have my oil heating up to fry off those wings and on this other side i am making my meringue it's hard to explain the dish i have in mind but eventually this meringue will rest over the top of the berries toss very lightly in the berry jam and i think it'll be this really simple beautiful refreshing dish do you know how to make it right once you nope full so they're giving me way too much stuff for you over here yeah yeah i'm obviously the mvp this is coconut rice they're fighting i'm cooking with coconut oil because the rice is also in coconut milk and i want to keep all the ingredients wrapping together one thing i do like what pete's doing with the salmon is he pressed it down right away to make sure it's not bowing up on the pan which is very important when cooking salmon to get that even crispy bottom so what we're going for here is a crispy skin before we add the butter gonna be burnt let me rephrase it's already burnt the flame only has one setting it's a little bit tricky no it doesn't it has a lot of setting it's a burner i use it every day it's a burner world told me now i have one into my pot of oil i'm going with my wings and i'm gonna let these fry until they are nice and crispy but not so long that the meat starts drying out i'm just trying to continue stirring them so they get that nice even cook and coat throughout nick did you want to fry one of these i wonder what i gotta hit you now another knob of butter and then some bay leaves for that extra flavor i've turned down the heat of it and i'm confident we're gonna get that golden brown crispy skin so there are different settings there are in fact different settings so we got that perfect golden brown skin and now we're going in with a little bit of a butter poached butter based yeah what is that what are you doing give me the camera manny seriously my wings are done i like them just this nice darker golden color but i need to work fast because i still have to cook all my scallops and do that meringue quick little toss in hot honey and i can set these aside with just seven minutes left it's time to make my meringue to which i will add just a tiny squeeze of lemon juice which is acidic and will help to build up that meringue the same way cream of tartar would yeah not now man get out of here manny not now okay it has finally come time to cook my scallops and here is my trick i'm gonna open up my bag of scallops here which have been sitting on ice and are nice and fresh pick out the biggest most plump looking ones and then while most people will go ahead and season their scallops long before they actually cook them i'm gonna salt them literally seconds before i sear because salting too early draws out all that moisture and gets them all gummy which you don't want and then into my pan with just a little bit of oil perhaps a bit more than you might normally use but i'm looking for a crust on one side i only sear my scallops on one side and one side only and i'll show you why into my pan i go until they've got a nice golden brown crust flipping them over in my opinion overcooks them ham's filling our rice pyramid which is going to be kind of on the side of the plate as a nice bed of rice to go with the salmon the moment of truth beautiful we're now going to pick one of our salmon and plate it which is going to be difficult because they're both cooked perfectly going to use our sauce to make a lovely splat something i taught nick many years ago we'll then go on with our beautiful piece of salmon with just three minutes left i don't know how it's going to play in touch now that my scallops are golden brown on the bottom but still raw on the top i'm going to go ahead and drop in half a stick of butter and let the scallops cook very lightly throughout and just cook a few more seconds before going onto my plate as you can see that foam is going to wash right over the top of those scallops to give that last kiss of heat before we plate them we sprinkle a few sides on top and we're going to top it with a nice crown of salmon caviar and lime pulp all right it's come down to the last few minutes it is time to plate i'm starting with my appetizer which are of course these beautiful honey wings what you want when you play food is high and tight make sure that they stand up on the plate and look appetizing to the person that is about to dive in i'll finish with one last little drizzle of honey and just a touch of lemon zest and those right there are complete just gonna finish plating right now by putting a little bit of parmesan on and i'm selecting the nice slime here and like i always say high and tight to finish off i'm going to do a dusting of lime zest and i'm hoping this will just tie it all together all right so for these lemon wrist scallops i like to play in odd numbers something just looks off when they're even numbers when you're plating as you can see each of these scallops has that perfect golden brown top half but i'm not finished yet next up i've got this beautiful perfect brown butter here with those extra milk solids and i'll drizzle a bit of that next to each scallop to make sure we have all that flavor then to finish things off i'm going to lightly crumble some ritz crackers over the edge of each scallop which while i know it might look a bit rustic tastes genuinely fantastic when you bring it all together and i'll finish this dish once again with just a little touch of lemon zest over each scallop for that acidic pop that we desperately need to balance out all the fat can't forget just a few green onions to make that color pop so i'm trying to get the ice cream down before it melts and i'm gonna grab the cookies and go in with each one looks good willie and then i'm gonna grab some pieces of caramel i'm just gonna layer them in here and i'm just gonna steal some of nyx berries and put them in here as well and i now have less than 30 seconds to assemble and torch this entire dish i'll go down with just a little bit of my berry compote which i want to keep really tight in the middle of the dish so i can layer the meringue over the whole top then i'll go in with my berries and make just a little light pile of berries over the top of this whole thing just so that once you break into that meringue you get that nice little berry medley inside and to finish i'll go over the top of the entire thing with my meringue which once again should sit around all those berries just the way you see with the baked alaska that leaves me just a few seconds to torch this entire thing here which finally after one hour will bring me to all three dishes an appetizer entree and dessert five spoons four three two one that's it time's up for appetizer we have gnocchetti with sausage onion and saffron for entree we have scallion lime rice no that's not the is that the main part of your entree say salmon okay for entree we have a sage basted salmon with cilantro coconut lime rice for our dessert we have a homemade honey vanilla ice cream topped with caramel homemade oatmeal lace cookies and fresh berries i have a plate of hot honey wings that were dredged in buttermilk and pickle juice topped with a bit of hot honey lemon zest and green onions for my entree i have lemon ritz scallops with brown butter ritz crumbles and a bit of lemon zest and to finish i have what i call a berry alaska a little berry compote with a bunch of fresh berries on top all tucked under a nice light meringue go vote in the comments below who gets the win if i'm being honest like i would give you guys a win don't tell me though all right you\n"