I’m a sucker for a gadget, but I haven’t been this excited for a kitchen appliance since my Vitamix arrived. I first learned what sous vide cooking was from Top Chef and have been obsessed with the idea of the technique ever since.
My parents gifted me with the Gourmet Digital Sous Vide Pod Immersion Circulator Precision Cooker and I obviously couldn’t wait to start playing around with it. I’ve spent most my time on http://www.seriouseats.com to get ideas on temps and technique.
I started with scallops. Quick. Simple (allegedly). I coated it with some salt, pepper, olive oil, and garlic after giving them a quick rinse, and followed the directions for getting them airtight in a plastic bag. With a sous vide set to 51 C I was ready to cook.
By cook I mean set my alarm for 30 minutes and walk away.
Once they were cooked, I heated some butter to brown and dried the scallops from the bit of liquid that cooked out so they would take a quick sear.
About 30 seconds each side and they were good to go.
Ok almost. Bacon. I mean it’s Christmas, we aren’t animals. I wasn’t sure about attempting bacon wrapped since the majority of the cooking would be done, so getting the bacon crisp would be an issue. Turns out? I like this even better. The bacon to scallop ratio can be custom tailored as you eat.
So here’s your recipe. The hardest part is admitting you must buy this amazing gadget, but trust me, you won’t regret it.
Sous Vide Scallops
- 2lbs Scallops
- 2 Tbs Chopped Garlic
- 2 Tbs Olive Oil
- 1 tsp salt
- 1 tsp pepper
- 2 Tbs Butter
- 1/2 lb Bacon, cooked, cooked and crumbled
- Set Sous Vide mechanism in water bath to 51* C
- Rise and drain scallops. Coat with olive oil, garlic, pepper, and salt
- Contain scallops to a waterproof plastic bag and place in water bath for 30 minutes
- While scallops cook, cook bacon and crumble
- When scallops are cooked, be sure to dry on paper towels before searing to get the best crust
- Melt butter on medium high until slightly brown
- Sear scallops 30 seconds each side
- Top with bacon