Sous Vide – Steak, Scallops, and Poached Egg

Today, I did steak (filet) at 132.5F for 3 hours but set the timer for 3:15. When 45 mins were left, I added scallops. With 15 mins left, I pulled the steak and seared it then set it to rest. When the timer went off, I pulled the scallops and seared them. In the meantime, I set a pot of water to boil and when I finished the scallops, I cracked the sous vide egg from the other day into the boiling water for 1 min. Then, I plated the steak by slicing it, topping with butter, salt, and pepper. Then topped with the poached egg.

I had made an Arrabbiata Spaghetti and added that to the plate and topped with the scallops.

The scallops were superb with the yolk, just like the steak. I've found doing the sous vide eggs saves me time plus makes a better poached egg and I am putting poached eggs on more things. I have another batch in now.

I used to do scallops from frozen at 124 degrees for an hour. Since the steak was at 132.5, I just took 15 mins off the time and they came out great. I'm curious what time and temperature others are using for large scallops from frozen. I get two bags from GoodChop every month, so I have a lot of opportunities to try. I know there are videos on YouTube with different meats at various times and temperatures, I'm more interested in what people actually like. Not just what it looks like. And, if you haven't tried scallops in the sous vide, they are so easy to make perfect. A regular cook on the stove or in the oven is so easy to make them rubbery.

This was the first time I've been able to use 3 things all prepped in the sous vide for the same meal, with just one circulator going.