Lewis: “The dish is called “NHS”. It's an acronym of Nasturtium, Horseradish, Scallop, the main components of the dish. The scallops can be served raw. So I've basically packed it in some shio koji in a bowl with some horseradish custard. And then we're going to make a beef fat and brown butter dashi, which is going to be poured over it and it should just heat the scallop through. “

Spencer Metzger: “Make sure you get all your temperatures right. I think that's a big thing in your dishes, isn't it? If your scallops too cold, you're pouring a hot broth over the top.”

Lewis vacuum packs his scallops with the koji and starts on his horseradish custard.

Judges talking behind the scenes

“So let's start with Lewis. There's nowhere to hide at all on this.”

“The oil's got to be amazing. The horseradish custard's got to have the perfect texture. All those little things would go at the end, which could cause a little bit of a problem for him.”

Notes taken during cooking

Lewis chills his dash, finishes his nasturtium oil, but isn't happy with his custard.

Lewis: “I’ll add a bit lemon zest to help lift the whole thing. But it's got a really bit of a waxy bit of taste to it. I think I’ll start over.”

Plating

Lewis is plating first and has finally cracked his custard.

Lewis: "I wasn't happy with my horseradish custard. What I've done, though, I've smoked the roe. I've reserved the smoking liquor, and I've sort of whisked that through there, and it's just given a nice bit of smoky flavor."

The custard goes onto the dish first. 

Raw koji-infused scallops are next.

He dresses the scallops with caviar.

 The dashi is poured into bottles.

A drizzle of nasturtium oil is added to the dish and a shaving of scallop roe.