I’ve never been a huge seafood fan but I tried Sea Scallops in the Sous Vide for the first time, highly recommend. 123 degrees for 40 minutes then finished in a hot cast iron with avocado oil, then covered in a lemon-miso-butter sauce. Took longer than just making them straight in the pan but the consistency was awesome.
Cheap, easy, delicious
by quesoconroyale
10 Comments
Any seasoning or sauce to go with them?
They look good.
Cheap? For those size scallops? Need your seafood hookup please.
never understood SV scallops…they take so little time in the pan
They look delicious.
They take like 3 minutes in a pan.
Frozen or fresh scallops??
SV is amazing……for some things….not scallops.
I would expect any seafood to be very rubbery if SV
the time it took you to “finish” them in the pan was equal to the time of just cooking them in the pan, the 40m SV was literally pointless.
I’m glad they worked out, but I just don’t understand the need to SV scallops or most seafood, really. They’re usually perfectly cooked just by getting that sear.
The miso butter sounds awesome