Sous Vide Scallops w/ Tangy Sauce

50°C (122° F)
Temperature
Sous vide time
2 People
Serves
Medium
Difficulty
HE

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

  1. Prepare the jumbo scallops with 2 tablespoons of butter in a bag.
  2. Cook at 122 deg F for 20 minutes. If you like your scallops firmer immerse in icewater for 2 minutes before preparing the sauce.
  3. 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.
  4. 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.
  5. Serve hot with the warm sauce

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