Related to other shellfish such as mussels, clams and oysters, scallops are a lean protein that is delicious when properly cooked. However, getting this seafood cooked correctly can be tricky. Since scallops are lean, there is no fat to add any moisture to it, allowing it to dry out very quickly. In addition, it is made up of delicate proteins which denaturize very easily causing it to become tough.
Rather than ending up with a delicate, succulent, sweet and mild flavored melt-in-the-mouth scallop most people end up with a tough and rubbery piece with a strong fishy taste. This is caused mostly by being exposed to too much heat for too long a period. In addition to this, scallops come in big and small sizes. Small ones are tender but larger ones tend to be on the tough side, making it difficult to cook these uniformly.
To get properly cooked scallops, sous vide can be used. The method is appropriate for both big and small sized scallops, cooking all types properly. With the use of less heat and slow cooking, each scallop can be cooked without the risk of becoming dry and hard or being undercooked. The temperature for sous vide scallops is usually 122°F or 50°C for about 20 minutes.
Sous vide prepped scallops are gently cooked and can be finished in a variety of ways including searing, grilling, broiling and more. The mild and sweet flavor of this shellfish makes it easy paired with different herbs, spices, vegetables, sauces and other ingredients.
Sous vide scallops take on an interesting texture that you don't get just from searing them. The sous vide lightly cooks them and then the searing finishes them off. We pair them with a sweet garnish of mango, mint, and a little hot pepper.
Sous Vide Scallop Forum Topics
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