Sous Vide Scallops with Black Garlic

In the Sous Vide Recipes Forum
Scallops with Black Garlic

Sous Vide the scallops:

Heat your water oven to 122F.
16 extra-large (the size of marshmallows!) dry-packed scallops (about 1 ½ pounds), patted very dry. Toss with a small amount of sesame seed oil, just enough to lightly coat.
Season with salt, lemon zest, sprig of fresh thyme and freshly ground black pepper
Seal 4 scallops in a pint size Sous Vide Bag. Refrigerate overnight to let the flavors “marry.”
Place the scallops into the pre-heated water for 40 mins.

Make the sauce:

1 tablespoons butter (Unsalted)
3 cloves black garlic, thinly sliced
1 teaspoon finely grated ginger
2 teaspoons good aged soy sauce
¼ cup rice wine
¼ teaspoon white pepper
2 tablespoons chopped fresh parsley (washed and dried)

Finishing and Plating:

Add the 1 tablespoon of butter to a hot sauté pan. Add the garlic slices and the jalapeno pepper and cook until fragrant, about 30 seconds. Pour in the white wine and the balsamic vinegar into the pan. Let simmer for 1 minute, season with white pepper and add the fresh parsley.
Heat a cast iron pan, add a small amount of drawn butter, gently lay the scallops in the pan, not touching. Sear the scallops and cook for 1 minute, turning once. They should have a lovely golden brown color on both sides. Paint your plates with some balsamic glaze. Transfer scallops to heated plates. Pour sauce over scallops. Top with finely chopped Macadamia nuts.




3 Replies So Far

Sounds wonderful, but it seems to be missing some ingredients in the ingredient list that are asked in the directions such as jalapenos and balsamic vinegar and is the balsamic glaze the same as the sauce?
That sounds fantastic, John. One question- do you seal with a chamber vac? Do you have problems with the scallops being crushed under vacuum? I'm contemplating just using ziplocks with the air burped out.
Rob - I do use a chamber vac sealer at only 20 lbs vac. Glad you like the recipe, enjoy.
CHEF John


Reply to this Topic

In order to add a reply to this topic please log in or create an account, it's free and only takes 30 seconds.