Aktar Islam: "Are you happy with the cooking of the scallop?"

Calum: "If I'm totally honest, no, I'm not. The. The induction maybe got the better of me. Actually not done the way I'd like them to be done."

Peers, tasting behind the scenes

"I like what he's done. This is, you know, you'd go along the shore side and get this type of stuff and, yeah, I think it really celebrates it."

Back in the Judging Room

So is the vanilla prominent enough for it to be counted as an ingredient in the sauce?"

I don't know whether the champagne and the cream combination, the fish stock maybe is getting lost slightly in there.

Peers, tasting behind the scenes

"Almost tastes like white chocolate."

"It's quite high in vanilla."

Final Judging

Aktar Islam: "Callum, for your dish, "Glen Na Mara". The roasted scallop, I had three pieces. Two were quite dark, overcooked, but one piece was beautiful. The champagne and vanilla sauce. The vanilla notes were very well balanced. Celeriac puree was lovely, smooth and rich. You left out the sea spaghetti that was pickled. I think if you'd got that on the plate, it really would have helped. You know, you just get some nice, fresh, lively notes into that and it'll be a great dish."