Smoked Sous Vide Scallop Salad Recipe

I was recently given a smoking gun from Polyscience to try out. It is great for adding accents of smoke to various dishes and if I'm working on something fancy it can be used for an amazing presentation as well.

Sous vide smoked scallop salad bowl off

This cold scallop salad was inspired by a great dish I ate at a The Musket Room in New York City, a modern New Zealand restaurant. It was my favorite dish on the menu, and while mine isn't quite as complex as theirs, it uses ingredients that are easier for me to find!

There are many components to this salad but because it is served cold you can make them all ahead of time and assemble it at the last minute. If you don't have a sous vide machine, feel free to poach or sear the scallops before cooling them. And if you don't have a smoking gun, you can skip that step and it'll still taste really good!

If you want to discover more about how to sous vide scallops, check out this guide.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.
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Sous Vide Smoked Scallop Salad Recipe

  • Published: January 10, 2018
  • By Jason Logsdon
  • Cooks: 122°F (50°C) for 15 to 35 minutes
  • Serves: Serves: 4 as a side salad

Ingredients for Sous Vide Smoked Scallop Salad

  • For the Scallops

  • 1/2 pound large scallops (227 grams)
  • Sprinkle of allspice
  • Sprinkle of ground coriander
  • For the Pickled Red Onion

  • 1/4 red onion, thinly sliced
  • 1/2 cup white wine vinegar
  • 1/2 cup water
  • 3 tablespoons sugar
  • For the Salted Cucumber

  • 2 mini cucumbers or 1 medium cucumber, thinly sliced
  • For the Vinaigrette

  • 1/4 cup olive oil
  • 3 tablespoons fresh orange juice
  • To Assemble

  • 1 Granny Smith apple, diced
  • 1 yellow bell pepper, thinly sliced
  • Sunflower shoots or other microgreens
  • Wood chips and smoking gun, optional

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Cooking Instructions for Sous Vide Smoked Scallop Salad

For the Scallops

Preheat the water bath to 122°F (50°C).

Salt and pepper the scallops then lightly sprinkle with the spices. Add to the sous vide bag in a single layer then gently remove the air during sealing. Place the sous vide bag in the water bath and cook for 15 to 35 minutes.

Sous vide smoked scallop salad mellow

Once cooked, remove the sous vide bag from the water bath and place in a bath of ice water to chill.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Pickled Red Onion

Add the onion, white wine vinegar, water, and sugar to a pot and bring to a boil. Reduce the heat and let simmer for 5 minutes. Remove from the heat and let cool fully.

Sous vide smoked scallop salad onions

For the Salted Cucumber

Place the cucumber rounds in a colander and toss them with salt. Let sit for at least 10 to 15 minutes.

For the Vinaigrette

Whisk or blend together all of the vinaigrette ingredients then salt and pepper to taste.

To Assemble

Remove the scallops from the sous vide bag and slice into 1/4" thick rounds (7mm).

Pile the scallop rounds, pickled red onions, cucumbers, yellow peppers and apples in the middle of a plate. Top with the sunflower shoots and drizzle with the vinaigrette.

Place a bowl upside down over the salad. Using a smoking gun, fill the upside down bowl with smoke then serve.

  • Sous vide smoked scallop salad smoking
  • Sous vide smoked scallop salad bowl

Nutritional Information for Sous Vide Smoked Scallop Salad

  • Calories: 265
  • Fat: 18g
  • Protein: 3g
  • Carbohydrate: 24g
  • Fiber: 3g
  • Sugar: 0g
  • Cholesterol: 0mg
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Want Great Sous Vide Recipes?

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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