Thursday, June 17, 2010

Buttered Sou-Vide Scallops

Check out the caramelized topside and the clean sides

A well cooked scallops should not have "veins" on the sides.  The strips shows the scallops has been over cooked.  In restaurants, chefs uses very fine grade of salt, white paper, and butter to make sure they don't burn onto the sides of the scallops and caramelize evenly on the top and bottom.  It took me two years of cooking scallops to get to this right.  White pepper is used so the scallops don't look "sandy".

This is a French inspired version of my sou-vide: I used butter.

Ingredients: (Very simple)
2 scallops
1 tsp butter
pinch of salt and white pepper

1. Sou-vide the scallops with salt, white pepper, and half of the butter.
2. After the ice bath, take the scallops out of the ziplock and pat dry with a paper towel.
3. Warm a non-stick pan to medium-high heat.  Melt the rest of the butter in the pan.
4. Once the butter melted and started to caramelize.  Put the scallops. 30 second on each side or until slightly browned.
5. Remove from heat and pat dry with paper towel again.


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