I bought some colossal scallops and marinaded them in garlic powder, parsley, pepper, salt, and a little bit of lemon juice.
Then I vacuumed sealed the scallops using my foodsaver. Note to self: Next time use a bigger bag since it was really tough to seal without squishing the scallops.
All the scallops are sealed and squished below!
Then I placed the vacuumed sealed scallops in my rice cooker in order to be cooked sous vide. I set my sous vide controller to 50.5 C and let it sit in there for 45 minutes.
This is what it looked like after the hour in the water bath. I used a towel to pat the scallops dry and let it sit for a bit to regain it’s shape.
Then I seared the scallops in butter. I used a stainless steal pan and tried to get it as hot as possible. I seared it as quickly as I could to try to get nice golden brown sides on the scallops.
Here’s the finished product. Topped with asparagus tips for presentation It tasted DELICIOUS! Sous Vide is now my favorite way to prepare scallops. I always overcook them, but now I don’t have to worry with Sous Vide. I HIGHLY RECOMMEND you try to sous vide scallops. AMAZING.