INFO
Still tuning this one, original try was at 62.5 °C for 20 mn, found the scallops to be a tad over done. Recipe below was corrected based on that result.
Details
Ingredients
- 3 Scallops
- Shallots
- Olive oil
- 1 Tsp of butter
- Salt
- Cracked Black Pepper
Method
- Place the scallops in a bowl
- Mince the shallots, add to the bowl
- Add Salt & Pepper
- Add just enough olive oil to coat the scallops
- Mix ingredients
- Place in bag and vacuum seal
- Place bag in pre-heated water bath
- When cooked, heat a tiny bit of butter in a pan on medium low heat
- Saute 1 mn on each side
Serve on some Modena Vinegar glaze.
Quick View
| Sous-Vide | |
|---|---|
| Serve | 1 |
| Preparation Time | 5 mn |
| Cooking Time (sous-vide) | 20 mn |
| Cooking Time (traditional) | 2 mn |
| Temperature | 60 °C |
| Authors | Pascal Crausaz |
| Special | 1 Quart Heat-Seal Storage bag Vacuum Sealer Circulator |
