Inside the Restaurant of a MasterChef WINNER Making a Baked Alaska and Green Curry Scallop

[@crimsonfancy]

I don't know how heavy these scallops are but I've sourced beautiful "Mano de Leon" scallops from Sea of Cortez that were U5 cnt.....these may be larger! Catalina Offshore was the source out of CA.

[@craigdavid6519]

a nice calm chef- respect

[@cumbriafoodie]

My God , the Scallop is humongous, the daddy of all scallops. I'm so glad you served it whole, as it should be served. So many tight ass restaurants serving half a scallop, total piss take. Definitely gonna order some of those bad boys from Harry. Great video....As always. ❤

[@szde]

The scallop is a statement dish

[@Thestaffcanteen]

Indeed

[@protopigeon]

Kaiju scallop omg

[@adamg.manning6088]

That’s the scallop she tells you not to worry about….😮

[@joshmore7175]

God that looks beautiful

[@Thestaffcanteen]

Thanks for the comment

[@jameswrp]

It's so funny to watch non- pastry chefs do patisserie 😂

[@stuartdeeley8354]

I'm not sure what you mean. I have the delicate touch of a pastry wizard. 😂

[@Thestaffcanteen]

#legend

[@hondomclean6759]

Comments for the algorithm

[@sanghoonpark1531]

I respect the scallop dish but seems like way too many ingredients/flavors. Would like some more simplicity when the scallop is clearly that special.

[@stuartdeeley8354]

The size of that scallop. Nothing is overpowering it. Trust me 😂

[@Thestaffcanteen]

Having eaten the dish it 100% works trust us ☺️