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Sous Vide Scallops with Pickled Vegetables and Pomegranate Reduction Recipe

Sous vide scallops with pickled vegetables and pomegranate reduction

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From the ISVA Editors

This recipe combines sous vide scallops wtih quick pickled vegetables and a rich pomegranate reduction for an upscale, elevated dish that is perfect for any special occassion.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Scallops with Pickled Vegetables and Pomegranate Reduction Recipe

  • Published: October 20, 2021
  • By Steve Roybal, Roybal Supper Club
  • Total Time: 30 minutes
  • Cooks: 125°F (51.6°C) for 30 minutes
  • Serves: 4 as an appetizer

Ingredients for Sous Vide Scallops with Pickled Vegetables and Pomegranate Reduction

  • For the Scallops

  • 3-5 large day boat scallops (per serving)
  • For the Pickled Vegetables

  • 1/2 cup of Mirin (substitute 1 tablespoon of sugar if no Mirin)
  • 1/2 cup of water
  • 1 tablespoon salt
  • 1/2 cup rice wine vinegar
  • 1 cucumber
  • 1 watermelon Radish 
  • For the Pomegranate Reduction

  • 2 cups of pomegranate juice
  • 1/2 cup of red wine (I like Cabernet Sauvignon)
  • 1 tablespoon of honey 
  • To Finish

  • 2 tablespoons avocado oil (for searing)
  • 1 tablespoon of butter
  • Pomegranate seeds and micro radish for garnish
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Cooking Instructions for Sous Vide Scallops with Pickled Vegetables and Pomegranate Reduction

For the Scallops

Set your sous vide precision cooker to 125°F (51.6°C). 

Vacuum seal your scallops and drop into the water or place in a Ziploc bag and use the water displacement method to submerge. Cook for at least 30 minutes.

For the Pickled Vegetables

In a bowl, combine Mirin, water, salt and rice wine vinegar. Microwave mixture for 1 minute and stir when done to dissolve salt. 

Use a mandolin slicer set to thinnest setting to slice several pieces of cucumber long ways and several slices of watermelon radish. For plating/presentation purposes, I suggest slicing more than you need so you can choose the ones you want as they sometimes slice slightly differently. 

Place your cucumber and watermelon radish slices in the pickling mixture, ensuring they are submerged and cover bowl. Do not refrigerate.

For the Pomegranate Reduction 

In a large pan (the more surface area the better), combine Pomegranate juice, red wine and honey and set burner to highest heat setting. 

Allow to reduce until it thickens and reaches near syrup consistency. On most stovetops, this will occur right around when your scallops are done in the water bath. If it takes a little longer, your scallops can cook beyond the 30 minute mark with no impact to quality while your sauce finishes reducing. 

Once your sauce reached the desired consistency, turn your heat to low.

To Finish

In a searing pan of your choice (I use stainless steel), heat 2 tablespoons of avocado oil on highest heat setting until slight smoke shows from pan. 

Remove scallops from water bath, pat very dry, and sear for about 30 seconds. Flip scallops and add butter to pan. 

Sear for 30 more seconds and flip back to first side for a second or two so that side dips in the melted/browned butter. Remove and salt to taste.

Plating Notes

Using a (preferably) silicone brush, place brush in sauce and drag brush the length of the plate (forget all that "don't use the rim" talk, it looks cool). You may need to do this more than once until you have the brushed look you want. If your sauce has over-thickened, worry not - you can just add a little more pomegranate juice, increase heat and stir, and you'll be good to go. 

Next place your scallops in the middle of the plate, lined up with the brushed sauce, and lean each scallop against the next (see picture). 

Next, take 2-3 watermelon radish slices, fold each in half, and slide them between two of the scallops (I like to alternate sides as seen in picture). 

Now roll your cucumbers just slightly offset, and stand them on opposite side of the watermelon radish between two scallops (again, refer to picture). 

Lastly, sprinkle a few pomegranate seeds on each side of the brushed sauce and a couple micro greens along the length of the now completed dish.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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