Sunday, 10 April 2011

Sous Vide Pan-Seared Scallops

Douglas Baldwin -- author of "Sous Vide for the Home Cook" and "A Practical Guide to Sous Vide Cooking" -- demonstrates how he cooks diver caught scallops sous vide. First, Douglas seals the scallops in Ziploc bags using his water displacement method. Then he pasteurizes the scallops in a 140°F (60°C) water bath for 30--40 minutes (to reduce Listeria by at least a million to one). Finally, he pan sears the scallops in smoking hot vegetable oil until they're golden brown. The recipe is on page 208 of his book.

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