Danny: "I want to take you guys on a journey of significant food memories for me and also highlighting the ocean and the sea. Scallops. Just one of the first things that I ever cooked in a professional kitchen. For your first course for me is a scallop habanero leche de tigre with a breadfruit and nori tuile."

Judges, behind the scenes

"Danny's dish was very beautiful." 

"I loved the mimicking of the scallop shell with that nori and breadfruit tuile, and the scallops were just pristine." 

"As much as there are elements that I really do love. This needs salt, right?" 

"Right, totally. A couple grains of salt makes this dish almost a perfect dish." 

"I do find myself going back to Danny's sauce. I like, I'm just. It's all gone."

Judges Table

"Danny, you talked about your progression, a journey of some of your first significant food memories. The presentation was so beautiful and inviting."

"You open that scallop and this treasure inside." 

"The breadfruit tuile. I've never made one before. I would like to know how to make one." 

"I love the story. I love where your progression went." 

"I think the scallops needed a little bit of salt." 

Danny: "I brined them for 15 minutes." 

"If it were only me at the table who thought it needed salt, I would have said, all right, maybe it's me. Every single person at the table thought it needed salt."