Panko Crusted Sea Scallops
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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Precision® Cookers
Sous vide made easier than ever.
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
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Step 1
Set your Anova Sous Vide Precision Cooker to 125ºF / 51.7ºC
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Step 2
When finished, dry scallops and bag with a couple glugs of olive oil.
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Step 3
Place in water bath and sous vide for 30 scallops.
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Cast Iron Skillet (Shallow Fry)
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Step 0
Set up stations with the flour, egg wash, and Panko.
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Step 1
Coat the ends of the scallops with flour, egg, Panko.
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Step 2
Heat your oil in the skillet and fry ends of scallops till golden brown
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Step 3
Enjoy!