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 ...
Pro-level cooking techniques made simple.
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)
Set your Anova Sous Vide Precision Cooker to 125ºF / 51.7ºC
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.
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.
Add bagged scallops to water bath and cook for 30 minutes.
Plating the Dish
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.
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.