This is the most simple and easy way to cook scallops…sous-vide. The scallops are moist, tender and yes, perfect.
I hope you all had a great Thanksgiving and enjoyed precious time surrounded by your loved ones…we celebrated the holiday at my uncle’s home and it was a huge potluck with plenty of food from traditional Thanksgiving dishes to all over the world cuisine dishes…with that said…we did not bring home any leftover, therefore I am sharing with you this week a very easy and quick way to cook scallops…
– Are scallops tricky to cook?
Scallops are mainly composed of water (up to 80%) and the remaining in protein and small quantity of lipids (fat) and carbohydrate, therefore if properly cooked it will be very tender with a unique sweet flavor…
Due to the facts above, cooking scallops is a very tricky thing for me…I like when cooked to almost, I mean almost…not quite well done…it is a fine line in between as I dislike the raw and slimy texture…like them firm and soft…as you see, it is a difficult process, not too soft and not rubbery and stringy…
– Why sous-vide?
I found through the internet that using sous-vide method I can really accomplish the perfect texture when cooking scallops…and I can assure you that it is indeed very true and very easy to control….time to bring the Anova Precision Cooker out…
This method is so easy and simple and only require a few ingredients…salt, pepper and olive oil and the best quality of Atlantic Sea jumbo scallops.
– Where did I find this recipe?
The recipe below was mainly based from food for net.
– Should we take a look on how it was done?
- Approximately 1 lb Atlantic Sea jumbo scallops
- Salt and pepper to taste
- Olive oil
Bring the water-bath to 52C.
Pat dry the scallops, and sprinkle salt and fresh ground pepper generously.
Pace the scallops in the plastic bag, make sure to have it in single layer.
Drizzle olive oil into the bag.
Make sure to remove all the air bubble from the bag when “cooking” the scallops in the water-bath. To create a vacuum in the bag, carefully place the bag with your ingredients into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag.
Place the bags gently into the water-bath and set the time for 20 to 25 minutes.
Once the time is up, gently remove the bag from the water-bath, drain the liquid from it and pat dry the scallops.
In a cast iron skillet, add a little olive oil or butter, and sear both side of the scallops until golden brown.
– Looking for more sous-vide recipes?
If you enjoy using sous-vide method, you might want to take a look at the others Sous-Vide Recipes below.
Did you know that scallop is actually the adductor muscle of scallop? Pretty confuse right? This is the muscle that is used to open and close the shells, which is how the scallop swim. Scallops, in spite of high content of protein, contain high cholesterol, therefore should be consumed in moderation.