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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.
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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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.
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.
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.
Place the cucumber rounds in a colander and toss them with salt. Let sit for at least 10 to 15 minutes.
Whisk or blend together all of the vinaigrette ingredients then salt and pepper to taste.
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.
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