The chefs created an amazingly delicious dish crafted to highlight the “secret” ingredients in their 45 minute competition time. Chefs Lopez and Paddock chose to start their dish with wood smoked Guajillo Diver scallops instead of using the normal searing option for the delicate seafood.
Expanding the diners culinary experience, the chefs used Yuzu juice in their spiced Mango Pico de Gallo and brushed their house-made Pepper Candy Brittle with Aji Panca adding sweetness, spice and crunch to the melt-in-your-mouth smoked scallop. The dish was finished with a drizzle of cilantro oil.
The most colorful and tasty dish was the perfect compliment to the Mango Jalapeno Sangria offered to wash it down! Chefs-job well done!!