Sous Vide Coquille St. Jacques

Ingredients for 4

• 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

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 130°F (54°C).

• Step 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

• Step 0

  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.

• Step 1

  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.

• Step 2

  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.

• Step 3

  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.

• Step 4

  Divide the scallops between 4 broiler-safe baking dishes. Cover the scallops with the cheese sauce and sprinkle with bread crumbs.

• Step 5

  Broil until top is brown and bubbly, about 3 minutes. Garnish with parsley and serve.

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