50°C (122° F)
Temperature
Sous vide time
2
People
Serves
Medium
Difficulty
Introduction
A great way to prepare this delicate shellfish.
The sauce is a combination of the juices from the sous vide
preparation that is reduced with citrus and alcohol. The scallops are cooked gently so they are soft and tender
Ingredients
-
Butter 4 tbs
-
Vermouth 3 tbs
-
1 cup orange juice
-
Jumbo Sea Scallops 1 lb
-
sugar 2 tsp
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Introduction
A great way to prepare this delicate shellfish.
The sauce is a combination of the juices from the sous vide
preparation that is reduced with citrus and alcohol. The scallops are cooked gently so they are soft and tender
Directions
-
Prepare the jumbo scallops with 2 tablespoons of butter in a bag.
-
Cook at 122 deg F for 20 minutes. If you like your scallops firmer immerse in icewater for 2 minutes before preparing the sauce.
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Pour the juices for the scallop bag into a skillet add two more tbs of unsalted butter the vermouth, sugar and orange juice. Reduce over a high heat until the sauce is the consistency of maple syrup.
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Sear the scallops in a cast iron pan for between 30 seconds and 1 minute on each side. Do not use a torch as it will overcook the delicate meat.
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Serve hot with the warm sauce