LogFAQs > #958194962

Ramsay's standard for cooking them correctly is probably far more strict than what you're holding yourself to. Scallops in a Michelin-style setting are quite difficult, they burn easily, they dry out easily, and they can look deceptively done properly when they actually aren't. They're also juggling multiple tables' orders at once and have to time them such that they're ready when the other stations are ready so everyone gets their food at the same time still hot.

Also, the producers of the show have admitted they cast 3-4 chefs who they are confident will go far and everyone else is just brought on for looking like they'd be an entertaining hot mess on camera.