Sous Vide Sea Scallops with Cannellini Bean-Artichoke Ragout
Carolyn Jung is a James Beard Award-winning Bay Area food journalist, whose work has appeared in the San Francisco Chronicle, Every Day with Rachael Ray, Coastal Living, Via magazine, Food Arts, Edible Silicon Valley, Wine Spectator and other publications. She is the fo ...
Ingredients for 2
12 ounces sea scallops, side muscle removed and patted dry
6 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 (14-ounce) can cannellini beans, drained and rinsed
4 artichoke hearts, canned or thawed from frozen, sliced in half
1/4 cup chopped oil-packed sun-dried tomatoes
1 clove garlic, peeled
1/2 teaspoon chopped fresh rosemary
Set the Anova Sous Vide Precision Cooker to 129.2ºF (54ºC).
Place scallops, 1 tablespoon olive oil, and a pinch of salt 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.
Combine the cannellini beans, artichoke hearts, sun-dried tomatoes, garlic, rosemary, and 2 tablespoons olive oil in a second large zipper lock or vacuum seal bag. Season to taste with salt and pepper. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
Place both bags in the water bath and set the timer for 30 minutes.
Finishing Steps on the Stovetop
When the timer goes off, remove the bags from the water bath. Set the bean-artichoke ragout aside and keep warm. Remove the scallops from their bag and pat dry.
Heat 2 tablespoons olive oil in a saute pan over medium-high heat. When the oil is shimmering, add the scallops. Sear until golden brown, about 2 to 3 minutes. Flip scallops and cook for 30 seconds. Remove from the pan.
Divide the bean-artichoke ragout between two shallow bowls. Discard the garlic clove. Arrange the sea scallops on top of the bean ragout. Drizzle with the remaining tablespoon olive oil and finish with a sprinkle of sea salt. Serve.