Recipe - Smoked Diver Scallops

Date: 06-01-2016
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Recipes

Smoked Scallops

From Dale Prentice's Cookbook At Home With Sous Vide

Ingredients

  • 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

Tools

  • Vacuum Bag

 

 

Step 1

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 2

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

Step 3

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 4
Once target temperature is reached, place scallops in circulating water bath.
Step 5
Cook scallops to desired doneness for 12-20 minutes.
Step 6

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.

Optional
For a touch of smoke, lightly smoke the finished scallop with applewood smoke, using The Smoking Gun
 
Smoked Scallops 2 

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