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.
Pro-level cooking techniques made simple.
Ingredients for 1
2 Cups Water
1 Tablespoon Salt
Extra Virgin Olive Oil
1 cup flour
1 cup Panko bread crumbs (seasoned)
Set your Anova Sous Vide Precision Cooker to 125ºF / 51.7ºC
When finished, dry scallops and bag with a couple glugs of olive oil.
Place in water bath and sous vide for 30 scallops.
Cast Iron Skillet (Shallow Fry)
Set up stations with the flour, egg wash, and Panko.
Coat the ends of the scallops with flour, egg, Panko.
Heat your oil in the skillet and fry ends of scallops till golden brown