• Sous Vide Diver Scallops

    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.

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