Thursday, June 17, 2010

Sesame Sou-Vide Sea Scallops

Alliteration tastes good.

This is the first dish I made with my Ghetto Sou-Vide.  I took the essence of Taiwanese Onion Steamed Chicken and married it to Japanese flavours.  Hot sesame oil and other sauces are drizzled onto the scallops prepared using my sou-vide.  My goal was to have scallops at the perfect textures and layer on different flavours.

The scallops I used are Qualicum scallops, organically farmed at Qualicum, an island near Vancouver.  A lot of artisan products and farm goods come out of that island.  I gotta go visit it one day.

Ingredients:
2 Scallops
1 stalk of green onion (finely chopped)
1 slice of ginger (finely stripped)
1 Tbsp sesame oil
1 tsp white miso paste
1 tsp cilantro (finely chopped)
1 tsp mirin
1 tsp soy sauce
½ tsp sake
1 tsp rock salt
1 tsp white pepper

Instruction:
1. Sou-vide the scallops with a pinch of salt and white paper.
2. After the cold bath, take the scallops out of the bag and gently pat dry with a paper towel.
3. Use your finger, spread a very thing layer of miso paste on one side of the scallops.  Place the scallops on your serving plate, with the miso paste side facing down.
4. Use your finger, dab the saki around the sides of the scallops. Rub soy sauce on the top side.
5. Decorate the top side of the scallops with a layer of cilantro, a small piece of green onion, and a slice of ginger.
6. Heat sesame oil in a small pan or sauce pan over high heat.  Put in the remaining rock salt and white pepper. (I cheated here and put in some chili pepper seeds as well).
7. When the oil is smoking hot, put in the rest of the green onion and ginger. Stir a little and quickly remove from heat.  Immediately drizzle the oil onto the scallops.

It's normal for the oil to spatter and sizzle a little on the scallops. Just clean up the plate a little with paper towel. The oil warms up the scallops and caramelize the soy sauce. It should have layers of flavours and the perfect texture.

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