The tables are turned on these four Chopped judges. Marc Murphy, Alex Guarnaschelli, Amanda Freitag and Scott Conant must battle one another and face the unexpected challenges of working with the mystery basket ingredients. The champion of this round will represent the judges in the All-Stars finale, in which the winner will leave with a $50,000 donation to the charity of his or her choice. Click through to the end to get interviews with the winner and the runner-up.

The appetizer basket consists of diver scallops, harissa, pink grapefruit and speck. Chef Alex has no problem diving right in to get at the shellfish meat and roe. To highlight the scallops, she makes citrus vinaigrette, blending in the harissa to tone down its heat. Unfortunately the judges find that the harissa gets lost and the citrus vinaigrette was too tart.

It's his first time cooking on Chopped, and Chef Scott thinks it's time to put the myth of his hating red onions to rest. He decides to pickle them for topping his dish, but when it gets down to the wire, the onions don't make the plate. The judges think his dish has the best cooked scallops but could have benefited from the red onion.

With just 20 seconds remaining on the clock, Chef Amanda supremes her grapefruit and rushes to finish her dish of pan-seared scallops with harissa buerre blanc, crispy speck and grapefruit. The judges all love the flavors, but Marcus finds the pool of fat on the plate from the speck to be off-putting. Amanda regrets not serving it with a crouton.