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Sous Vide Scallops
June 21, 2018, 09:18 PM
EZ_BSous Vide Scallops
Five U-10 dayboat scallops:
Did a quick high temp sear after 30 minutes in the Sous Vide circulator @ 128°F. Served with blue cheese and chive mashed potatoes, lemon wedge, tartar sauce, steamed asparagus, and a Belvedere martini:
Very evenly cooked. These were some of the best scallops I have ever had:
June 21, 2018, 09:21 PM
JALLENDang!
Any seasoning on those bad boys before immersion?
Luckily, I have enough willpower to control the driving ambition that rages within me.
When you had the votes, we did things your way. Now, we have the votes and you will be doing things our way. This lesson in political reality from Lyndon B. Johnson
"Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." - Justice Janice Rogers Brown June 21, 2018, 09:28 PM
EZ_Bquote:
Originally posted by JALLEN:
Dang!
Any seasoning on those bad boys before immersion?
Before they go in the circulator I brine them in sugar and salt for 20 minutes, rinse them off in an ice water bath (removes moisture and firms them up), then I seal them in the sous vide bag.
Right before I sear them I season them with salt and pepper.
June 21, 2018, 09:29 PM
OutnumberedThose look fantastic! Scallops are near and dear to my heart, and almost always overcooked. Yours look perfect!
Also interested in the oil/temp/time details on the sear. Please and thank you!
June 21, 2018, 09:35 PM
1s1kDang those look perfect. Scallops are tough to do correctly, for me anyhow.
June 21, 2018, 09:38 PM
EZ_Bquote:
Originally posted by Outnumbered:
Those look fantastic! Scallops are near and dear to my heart, and almost always overcooked. Yours look perfect!
Also interested in the bath/sear seasonings, and also oil/temp/time details on the sear. Please and thank you!
So the brine step is just to coat the scallops with a 4:1 mixture of salt to sugar. You will see lots of moisture removed from the scallops as they rest.
I dry them well (paper towels) after they are rinsed in the ice water bath before they go in the sous vide bag.
After they are removed from the circulator, they get dried again right before they are seasoned with kosher salt and fresh ground pepper before the sear.
I've been using Peanut Oil, so I use an infrared thermometer to help me keep the oil temp at around 400°F for the sear. Only takes a minute or so per side to get that nice color.
June 21, 2018, 09:53 PM
OutnumberedPerfect details, the devil is in the details. Exactly what I wanted, thank you!
June 21, 2018, 09:56 PM
EZ_Bquote:
Originally posted by Outnumbered:
Perfect details, the devil is in the details. Exactly what I wanted, thank you!
My pleasure. I have found that brining them gives them a firmer texture without overcooking them.
I prefer the firmer mouthfeel.
Good luck!
June 21, 2018, 10:09 PM
tatortoddLooks delicious as always.
Isn't the # after the U the suggested serving size (i.e. U eat 10)?
Ego is the anesthesia that deadens the pain of stupidity
DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. June 21, 2018, 10:09 PM
mdblantonLooks fantastic! Scallops are one of my top two favorite seafoods. Thanks for the cooking details.
Michael
June 22, 2018, 08:40 AM
patwI love scallops but never seem to cook them right. Yours look perfect.
June 22, 2018, 08:52 AM
IronbuttI love scallops. Scallops are to seafood what bacon is to pork.
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June 22, 2018, 04:23 PM
JALLENNot to detract from the OP’s dish, which I am preparing for tonight's dinner, but look what I found while rummaging around in Anova’s site for suggestions.
Scallops, bacon spinach on linguini!
https://recipes.anovaculinary....th-bacon-and-spinach.
All the food groups in one easy dish!
Luckily, I have enough willpower to control the driving ambition that rages within me.
When you had the votes, we did things your way. Now, we have the votes and you will be doing things our way. This lesson in political reality from Lyndon B. Johnson
"Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." - Justice Janice Rogers Brown June 22, 2018, 05:47 PM
lymanquote:
Originally posted by tatortodd:
Looks delicious as always.
Isn't the # after the U the suggested serving size (i.e. U eat 10)?
actually it should be the number per pound (like shrimp)
https://chandlersfirearms.com/chesterfield-armament/
June 22, 2018, 06:42 PM
Skins2881Never considered doing them in Sous Vide thingamabob. Usually just grill or saute them. Might have to try it your way.
Jesse
Sic Semper Tyrannis June 22, 2018, 06:46 PM
Blue Dogi love scallops. Nice job
June 22, 2018, 07:15 PM
NavyGuyExcellent! Scallops are at the top of my list. Those look perfectly done.
Men fight for liberty and win it with hard knocks. Their children, brought up easy, let it slip away again, poor fools. And their grandchildren are once more slaves.
-D.H. Lawrence June 22, 2018, 08:20 PM
JALLENAfter action report.....
The scallops sous vide prepared as described in this thread turned out pretty decent, if not as elegant.
One problem we have often encountered with scallops is over cooking which renders them tough. No problem here!
Thanks for this inspiration and how-to.
Luckily, I have enough willpower to control the driving ambition that rages within me.
When you had the votes, we did things your way. Now, we have the votes and you will be doing things our way. This lesson in political reality from Lyndon B. Johnson
"Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." - Justice Janice Rogers Brown June 22, 2018, 08:24 PM
jer830That looks fantastic. I always enjoy your photos. Thanks.
June 22, 2018, 11:26 PM
Sailor1911Good to know brothers. Will give this a try. Thanks.
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