Tag Archives: sous vide 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

Scallops Sous Vide

Courtesy of Douglas Baldwin Serves 4 Time 40 minutes INGREDIENTS 1 ½ pounds (0.7 kg) large fresh scallops (diver caught) 2-3 tablespoons (30 to 40 ml) high-smoke-point oil (peanut, safflower or vegetable) Salt and black pepper to taste   INSTRUCTIONS Preheat the SousVide Supreme to 140F/60C. Wash the scallops in clear water and pat dry with paper towels. If it remains, remove the tough tendon attachment with a sharp knife. Sprinkle lightly with salt and black pepper. Put 1 or 2 scallops per cooking pouch and vacuum/seal. Place the pouches into the pouch rack of the SousVide Supreme and cook for 30 to 40 … Read More