Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: hikerman on November 11, 2016, 08:13:47 PM
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I put a pound of scallops into a ziploc with a bit of evoo, and a bit of shellfish rub. Sealed her up and threw into a 124F hot tub for 30 minutes. Drain, dry and sear in a hot pan with a little butter. 20 seconds a side. Heaven! So moist and juicy! ;)
Don't know what happened to 1st pic?
Smokin Don chewed me out about not enough butter on the bread so I'm trying to make up for that! :D
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Love Scallops, those looks great! :thumbup:
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Looks good but where in Illinois do you fish for Scallops? ;D
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We were starting to worry about you but I see you have the butter down now ;) ;) ;) ;) ;) ;)
I love scallops too....those look great
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Wow! Killer plate
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Dang! Looks great Gene!
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OH MY!!
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Scallops look perfect Gene!
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Looking good!
Have debated about trying scallops SV, they cook so fast in a saute pan.
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Delish!
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Just received my Avalon Sous vide and immediately went for scallops.
Mixed 3/4 cup water, 1/4 cup red wine vinegar and about teaspoon salt.
Placed 3 scallops and 1/2 liquid in each of two ziplock a bags
Cooked 35min at 140 the seared in skillet
(http://uploads.tapatalk-cdn.com/20161204/cf5fb879f9731b56ed43619d0d9cfd54.jpg)
Luv it!
Sent from my iPad using Tapatalk
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Hey those look good!
What did the red wine vinegar do? Interesting!
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They nod look good!!
Art
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Well for me scallops for 2 minutes at the very most in a hot cast skillet is about right without boiling them first.
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Yeah, Gene, those look just perfect ! ! !
BD