Panko Crusted Sea Scallops

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

Author

James Beshada

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.

Prep Time: 00:30

Recipe Time: 00:30

Temperature : 125F / 51.7C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 125ºF / 51.7ºC
2. When finished, dry scallops and bag with a couple glugs of olive oil.
3. Place in water bath and sous vide for 30 scallops.

Cast Iron Skillet (Shallow Fry)

1. Set up stations with the flour, egg wash, and Panko.
2. Coat the ends of the scallops with flour, egg, Panko.
3. Heat your oil in the skillet and fry ends of scallops till golden brown
4. Enjoy!