Sous Vide Perfect Seared Scallops
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
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
Set the Anova Sous Vide Precision Cooker to 180ºF (82ºC).
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.
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.
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.
Serve the scallops in the miso broth with the udon noodles.