Bloody Mary Scallops
I am a dynamic figure, often seen scaling walls and crushing ice. I have been known to remodel train stations on my lunch breaks, making them more efficient in the area of heat retention. I translate books on tape for refugees, I write award-winning operas, and ...
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Precision® Cooker Accessories
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Ingredients for 1
Scallops (serving size will depend upon your level of hunger)
Bunch of Fresh Basil
2 lbs Roma Tomatoes, chopped
2 Tbsp Prepared Horseradish
1 Garlic Clove, chopped
1/2 Celery Stick, chopped
1/4 Cups Vodka
2 Tsp Red Wine Vinegar
Large Slice Red Beet
Salt & Pepper
Granulated Sugar (for brulee)
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 125ºF / 51.7ºC
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Step 2
Before the water bath, check over your scallops to remove the side-muscle if it is still attached. The side-muscle is a little rectangular tag of tissue on the side of the scallop that originally connected the scallop to its shell and is very tough if eaten.
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Step 3
Lightly salt the scallops. Place scallops in a heavy-duty zipper-lock bag or a vacuum bag. Remove all air from bag using the water displacement method or a vacuum sealer.
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Step 4
Add bagged scallops to water bath and cook for 30 minutes.
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Plating the Dish
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Step 0
Remove the scallops from the bag and pat dry. At this point you could either sear in a hot pan just until a crust has formed or in this case, I placed some granulated sugar on top of each scallop and used a hand torch to caramelize the sugars.
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Step 1
The plate you use us up to you but here I chose a bowl versus a plate and poured the bloody mary mix in. On top I placed the bruleed scallops with a small bit of caviar of microgreens. Be creative, this is your dish.