Sous Vide Scallops

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.

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