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madbakerThis week's Resolution Recipe: Sous Vide Scallops.
1 lb large scallops (about 12)
salt and pepper
1 Tbsp olive oil
1 Tbsp unsalted butter
Set the recirculator to 123 F. Season the scallops with salt and pepper; seal in a bag with the olive oil in one single layer. Place the bag in the water bath and cook for 30 minutes.
Remove the bag, remove the scallops, and pat dry. Melt butter in a large skillet over medium-high heat. When the butter stops foaming, add the scallops and sear until golden brown on both sides, about 20 seconds per. Plate and serve.
What worked: This was of course very easy, and cooked the scallops perfectly without drying them out one iota.
What didn't: It was of course more work than pan-frying. I keep underestimating how much time I need to sear, because I'm used to the Maillard reaction happening naturally through the cooking process.
Will I make it again? Undoubtedly.
1 lb large scallops (about 12)
salt and pepper
1 Tbsp olive oil
1 Tbsp unsalted butter
Set the recirculator to 123 F. Season the scallops with salt and pepper; seal in a bag with the olive oil in one single layer. Place the bag in the water bath and cook for 30 minutes.
Remove the bag, remove the scallops, and pat dry. Melt butter in a large skillet over medium-high heat. When the butter stops foaming, add the scallops and sear until golden brown on both sides, about 20 seconds per. Plate and serve.
What worked: This was of course very easy, and cooked the scallops perfectly without drying them out one iota.
What didn't: It was of course more work than pan-frying. I keep underestimating how much time I need to sear, because I'm used to the Maillard reaction happening naturally through the cooking process.
Will I make it again? Undoubtedly.
