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Seared Scallops
Ingredients
700 g large fresh scallops
2-3 tbsp vegetable oil
Salt and black pepper, to taste
Method
Fill and preheat the Sous Vide to 60 ºC.
Wash the scallops then pat dry with paper towels. Ensure that the tough tendon attachment is fully removed.
Lightly season the scallops with salt and pepper.
Place 1–2 scallops in a cooking pouch and vacuum seal.
Submerge the pouches in water and cook for approximately 30–40 minutes. Cooking for over 40 minutes
can result in a loss of textural quality.
Remove the scallops from the pouches and pat dry with paper towels.
Add the oil to a large frying pan, warm to a high heat, until the oil just begins to smoke.
Place the scallops in the pan (do not crowd them) and quickly sear for approximately 30–60 seconds, until
they are golden brown on both sides.
Serve immediately with vegetables, salad or over pasta.
SERVES
APPROX.
4
25
Sous Vide Water Oven
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