Sous Vide Soy-Cured Sea Scallops

These simple, yet flavorful, sea scallops are cured with soy sauce (yum) with a hint of sweetness from maple syrup and a touch of spice from sriracha sauce.

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: 04:05

Recipe Time: 00:30

Temperature : 130F / 54.4C

Ingredients

• 8 large sea scallops, side muscle removed
• 1/4 cup maple syrup
• 1/4 cup soy sauce
• 1 tablespoon Sriracha sauce
• Steamed white rice, for serving
• Chopped fresh chives, for serving

Directions

1. In a small bowl, whisk together the maple syrup, soy sauce, and sriracha. Transfer to a large zipper lock bag with the scallops. Seal using the water immersion technique and transfer to the refrigerate. Chill for at least 4 hours, or up to overnight.
2. Set the Anova Sous Vide Precision Cooker to 130°F (54°C).
3. 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 reserve the cooking liquid.
2. Serve the scallops over rice, drizzled with the reserved cooking liquid and garnished with chives