Tag Archives: diver scallops

Diver Scallops

Courtesy of Chef Josh Horrigan (The Chef’s Academy) Serves 2 as an entrée, 4 to 8 as an appetizer INGREDIENTS 8 Diver scallops preferably U-10 dry packed 2 tablespoons (30m l) grape seed oil or clarified butter Wondra flour, for dredging Sea salt cracked black pepper DIRECTIONS Fill and preheat (or reduce the heat of) the SousVide Supreme water oven to 122F/50C. Lightly season the scallops with sea salt and cracked black pepper. Gently place the scallops into a cooking pouch with thin slices of butter. Vacuum seal carefully. Do not allow the full amount of suction to draw the … Read More

Sweet Corn Risotto with Diver Scallops

Courtesy of Chef Josh Horrigan of The Chefs Academy Serves 4 Note: At least a day ahead, begin by making corn stock and freezing it. INGREDIENTS For the corn stock 4 fresh corn cobs (reserve kernels cut from cob for risotto) 4 cups (0.9 l) water 1 stalk celery, trimmed and diced small 1 carrot, peeled and diced small 1 onion, peeled and diced small 2 bay leaves For the risotto 1-1/2 cups (315 g) arborio rice 1/2 cup (75 g) chopped onion 1/2 cup (120 ml) dry white wine 4 tablespoons (60 ml) grated parmesan cheese 2 tablespoons (30 ml) … Read More