Sous Vide Coquille St. Jacques

Traditionally, this creamy scallop dish is served in a scallop shell, but since we’re bucking all tradition here and using the Anova Sous Vide Precision Cooker, it’s just fine to serve it in the dish of your choice.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:30

Recipe Time: 00:30

Temperature : 130F / 54.4C

Ingredients

• 8 large sea scallops, side muscle removed
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon minced shallot
• 1 tablespoon all-purpose flour
• 1 cup heavy cream, at room temperature
• 1/2 cup grated Gruyere cheese
• 2 teaspoons white truffle oil
• 3 tablespoons toasted panko breadcrumbs
• 1 tablespoon minced fresh parsley

Directions

1. Set the Anova Sous Vide Precision Cooker to 130°F (54°C).
2. Season the scallops with salt and pepper. Place in a single layer in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 30 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the scallops from the bag and set aside. Discard any cooking liquid. Heat the broiler to high.
2. Melt the butter in a medium saucepan over medium heat. When the butter stops foaming, add the shallot and cook, stirring frequently, until softened, about 5 minutes.
3. Whisk in the flour and continue to cook, whisking frequently, for 2 minutes. Whisk in the heavy cream and bring to a simmer. Continue to simmer, whisking frequently, for 5 minutes.
4. Remove from the heat and gradually whisk in the cheese. Continue to whisk until sauce is smooth. Whisk in the truffle oil. Season to taste with salt and pepper.
5. Divide the scallops between 4 broiler-safe baking dishes. Cover the scallops with the cheese sauce and sprinkle with bread crumbs.
6. Broil until top is brown and bubbly, about 3 minutes. Garnish with parsley and serve.