Posted by PolyScience Staff

Cooking Time: 12-20 minutes
Serves: 3-4

8 Large Diver Scallops – dry packed, 10/30 U/8-U/10
2T Shallots, chopped
3-4 Sprigs of Fresh Thyme
Zest of ½ Lemon
Kosher Salt and Fresh Cracked Black Pepper, to taste
Grape Seed Oil, for searing

Step One

Set the Sous Vide Professional™ to the desired temperature, with rear pump flow switch closed and front flow switch set to full open. For diver scallops, 125°F / 52°C is found to be the best temperature.

Step Two
Season scallops with salt and pepper. In a small vacuum bag, place seasoned scallops along with thyme, lemon zest and chopped shallot.

Step Three:
Seal scallops to desired vacuum. For delicate items like shellfish, the best vacuum percentage is 80-90%. This will ensure the scallop is not compressed under vacuum, compromising the integrity of the delicate muscle fibers.

Step Four:
Once target temperature is reached, place scallops in circulating water bath.

Step Five:
Cook scallops to desired doneness for 12-20 minutes.

Step Six:
Gently remove scallops from vacuum bag. Dry the scallops with paper towel. Season scallops with salt and pepper. Sear in a very hot pan with grape seed oil until golden crust forms on both ends.

For a touch of smoke, lightly smoke the finished scallop with applewood smoke, using The Smoking Gun™ by PolyScience.