Sunday, 10 April 2011
Sous Vide Pan-Seared Scallops
Douglas Baldwin -- author of "Sous Vide for the Home Cook" www.amazon.com and "A Practical Guide to Sous Vide Cooking" www.douglasbaldwin.com -- 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 140Â°F (60Â°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.