Uh, go... go a little bit less. Less? Okay. Serg is definitely into big, bold,aggressive...

[Robbie] Uh, go... go a little bit less. Less? Okay. Serg is definitely into big, bold,
aggressive flavors and seasoning. I should've kind of known
when I asked him to do my scallops. {\an8}- Fifteen minutes, guys. Thank you so much.
- [Renee] All right, we got 15 minutes! [Sergei] You like? [tense music playing] Yes. When the scallops come off the grill, and I take a look at 'em,
they're beautiful. I would wanna eat those scallops. - Quick rough one, yeah?
- Yep, quick and rough. [Mike] Some of them are sticking,
but they're pretty good. I'm gonna put a little butter,
and they'll pop right off, for sure. I'm a little worried about the salmon. There are some pieces that came
from a different part of the salmon that are a little thinner.
I'm worried they're gonna be dry. We added a little bit of butter
to cook it with and add some fat into it,
and then I can just pray. Robbie, I tell myself I can sleep
if I mess it up for me, but if I mess it up for you,
I won't sleep. [Robbie] I appreciate that. That's why we love you, brother. {\an8}- Ten minutes.
- Heard. Heard. [suspenseful music playing]