Tag Archives: 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