Sous Vide Miso Sea Scallops with Sesame Seeds
Ingredients for 4
12 fresh sea scallops, side muscles removed
Salt and freshly ground black pepper
2 tablespoons miso
2 tablespoons sake
2 tablespoons unsalted butter, melted
1 tablespoon all-purpose flour
1 teaspoon cornstarch
1 tablespoon sesame oil
Black and white sesame seeds, for serving
Set the Anova Sous Vide Precision Cooker to 122ºF (50ºC).
Lightly season the scallops with salt and pepper. Divide between two large zipper lock bags. Seal the bags using the water immersion technique. Place in the water bath and set the timer for 30 minutes.
While the scallops are cooking, prepare the miso dressing: In a small bowl, whisk together the miso and sake. Season with black pepper.
When the timer goes off, remove the bags from the water bath. Remove the scallops from the bags and pat very dry with paper towels.
In a second small bowl, whisk together the melted butter, flour, cornstarch, and a pinch of salt. Brush butter mixture over both sides of the scallops.
Heat sesame oil in a large cast iron skillet over high heat. When the oil is shimmering, add the scallops and sear until golden broth on both sides, about 30 seconds total.
Transfer the scallops to a plate and drizzle with the miso dressing. Sprinkle with sesame seeds. Serve.