Sous Vide Scallop Curry

(11)

Emily Farris and Jeff Akin

Kansas City, Missouri

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

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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.
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Ingredients for 2

  • 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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 134°F (56°C).

  • Step 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

    • Step 0

      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.

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134 F / 56.7 C Recipe Temp
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