Sous Vide Scallop Curry

A coconut-cream curry sauce is a surprising application for large sea scallops. This recipe calls for chicken base, a flavorful paste found near the chicken stock in the grocery store. If you don’t have chicken base, 1 cube of chicken bullion will do. We recommend serving it with steamed basmati and cilantro.

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: 00:15

Recipe Time: 01:00

Temperature : 134F / 56.7C

Ingredients

• 2 tablespoons yellow curry powder
• 1 tablespoon tomato paste
• 1/2 cup coconut cream
• 1 teaspoon chili-garlic sauce
• 1 teaspoon chicken base
• 1 tablespoon freshly squeezed lime juice
• 6 large sea callops
• Cooked basmati rice, for serving
• Chopped fresh cilantro, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 134°F (56°C).
2. In a medium bowl, whisk together the coconut cream, curry powder, tomato paste, lime juice, chili-garlic sauce, and chicken base. Transfer to a large zipper lock bag. Add the scallops and seal using the water immersion technique. Place the bag in the water bath and set the timer for 1 hour.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Pour the contents of the bag into a serving bowl. Serve scallops atop basmati rice, garnished with chopped fresh cilantro.