Sous Vide Miso Sea Scallops with Sesame Seeds
Recipe for Sous Vide Miso Sea Scallops with Sesame Seeds. I don't like to vacuum seal scallops because it can flatten the scallops. Instead, I use two zipper lock bags and the water immersion method to seal the bags.
Note: the great thing about sous vide is that your protein can stay in the bath almost as long as you need. With scallops though, probably not any more than 2 hours.
Author
Courtney Svajian
Prep Time: 00:15
Recipe Time: 00:30
Temperature :
122F / 50C
Ingredients
- 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
Directions
- 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.
Finishing Steps
- 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.
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