As one of the more expensive shellfish, scallops are usually reserved for special occasions and extravagant dinner parties. However, cooking scallops is tricky because the sweet white flesh contains no protective fat and can easily become tough and rubbery when pan-fried. Cooking scallops sous vide is a great way to ensure a show-stopping result every time. Due to the low temperatures used, the scallops will cook evenly throughout without becoming tough.
- 4 large scallops, shucked and washed
- sea salt
- 1 tbsp olive oil
- Preheat the water bath to a temperature of 52⁰C.
- Sprinkle the scallops with salt.
- With the vacuum packer set on medium pressure, seal the scallops in a vacuum bag with the olive oil.
- Place the vacuum bag in the water bath and leave to cook for 20 minutes.
- Take the scallops out of the bag and dry them gently using kitchen paper.
- Using a non-stick frying pan over a heat high, pan-fry the scallops until golden and caramelised on both sides. This should take 1-2 minutes per side.
- Remove from the pan and serve straight away.
You could try flavouring the scallops by adding lemon or orange zest, dill or curry powder to the vacuum bag or by replacing the olive oil with a flavoured oil, such as chilli or garlic oil.
Recipe courtesy of www.greatbritishchefs.com