Panko Crusted Sea Scallops

(57)

James Beshada

Houston, Texas

I began my journey into Sous Vide cooking when I received an Anova for my birthday. Have gone on to start my own SV Instagram and blog. @jbsousvide I love experimenting and trying/sharing new recipes with everyone.

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A deliciously crunchy addition to a cooked to delicate seafood dish. Use your Anova to reach the perfect Scallop texture.
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Ingredients for 1

  • Sea Scallops

  • 2 Cups Water

  • 1 Tablespoon Salt

  • 1 Lemon

  • Extra Virgin Olive Oil

  • 1 Egg

  • 1 cup flour

  • 1 cup Panko bread crumbs (seasoned)

  • Canola Oil

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 125ºF / 51.7ºC

  • Step 2

    When finished, dry scallops and bag with a couple glugs of olive oil.

  • Step 3

    Place in water bath and sous vide for 30 scallops.

    • Cast Iron Skillet (Shallow Fry)

    • Step 0

      Set up stations with the flour, egg wash, and Panko.

    • Step 1

      Coat the ends of the scallops with flour, egg, Panko.

    • Step 2

      Heat your oil in the skillet and fry ends of scallops till golden brown

    • Step 3

      Enjoy!

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125 F / 51.7 C Recipe Temp
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