Sous Vide Perfect Seared Scallops

(20)

Mike Castaneda

Wellington KS

Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.

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As a person who loves food, I'm often asked, "What's my favorite cooking show?" I'm a big fan of food television. In fact, I would say that approximately 90% of my television viewing is about food in some way. One of my absolute favorites involves two crews of chefs that battle it out in a devilish kitchen. You might know the one. One of the most common mistakes in this kitchen are surrounding scallops. In my mind, this is absurd. How could a hobby chef butcher scallops so badly? It's then when I'm reminded that not everyone knows how to cook (even if they have been trained for it). Food is something that requires passion. When you have a passion for culinary, you will truly succeed — even at scallops. With that said, even if you're a culinary rookie, you won't make a single mistake with scallops if you're using the Anova Sous Vide Precision Cooker. Follow these steps and you'll be looking like a culinary mastermind in no time.
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Ingredients for 1

  • 3 sea scallops, side muscle removed

  • Salt and freshly ground black pepper

  • 1 tablespoon unsalted butter

  • 1 (1-ounce) package instant miso soup, prepared according to package directions, for serving

  • 2 ounces cooked udon noodles, for serving

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180ºF (82ºC).

  • Step 2

    Season the scallops with salt and pepper. Place in a medium zipper lock or vacuum seal bag and 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 3 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the scallops from the bag and pat very dry with paper towels.

    • Step 1

      Melt the butter in a medium non-stick skillet over medium-high heat. When the butter stops foaming, add the scallops and sear for 30 seconds on each side.

    • Step 2

      Serve the scallops in the miso broth with the udon noodles.

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180 F / 82.2 C Recipe Temp
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