A sweet and delicate flavor is the hallmark of well-cooked scallops. Being one of the most expensive shellfish, scallops are typically reserved for extravagant dinner parties and special occasions. Scallops are saltwater clam-bivalve organisms with major scallops’ fisheries located in the Atlantic Ocean off eastern Canada and Northern USA, followed by the Japan and China fisheries. They have a firm and white adductor muscle that is part of the scallop, which is what we often eat.
However, cooking scallops tends to be a bit tricky as they do not have protective fat; hence can easily become rubbery, tough, and easy to overcook when pan-fried. Cooking scallops sous vide ensures it cooks evenly throughout without becoming tough due to the low temperatures used, making it the best way to approach scallops. Particularly when you are investing in a costly sea scallop, you want to make sure you have the most mouthwatering and delicious results.
Eating scallops that are cooked sous vide will change how you cook them at home. We have chosen to combine these sous vide scallops with coconut rice and mango salsa as it will impart savory, tangier, sweet, and deliciousness. This recipe is perfect for the summer. The mango salsa will transport you to a steamy beach while the scallops are rich with flavor. Try it, and you will not be disappointed. They turn out perfect each time.
3 mangos, diced
½ diced red pepper
½ red onion, diced
½ finely chopped jalapeno
Fresh juice of fresh limes
This mango salsa recipe has excellent versatility and is excellent with seafood, fries, on tacos, and chicken. Begin by chopping the peppers, onions, and mangos. Slice the jalapenos finely and add them to the container. In case you do not want your mango salsa to be very piquant, you should throw away the seeds. Remove the juice from the limes, and add pepper, salt, and cilantro. Then mix all the ingredients until they become finely mixed.
When it comes to coconut rice, the first step is rinsing the rice for about three times. This is one of the tips that serve as the secret of cooking delicious meals. Once you have rinsed the rice properly, mix the coconut milk and rice and add to your rice cooker. Leave it to cook fully and maintain low temperatures to keep warm.
Sous Vide Scallops
2 pounds of large scallops
2 tablespoons butter
Dash of cayenne pepper
1 tablespoon of honey
A half-cup of orange juice
3 tablespoons of dry sherry
2-3 finely chopped scallion stems
The first step is to prepare your ingredients well. You will need to clean two pounds of large sea scallops properly and also have pepper, salt, two large lemons, and two tablespoons of butter. You will also need to chop the scallions finely while separating the green and white parts as you will use the green for a garnish. You should also be sure to have a few tablespoons of dry sherry and a dash of cayenne pepper. Finally, a tablespoon of honey and a half cup of orange juice will be essential for adjusting to your taste.
After you have collected all the ingredients, it is time to start your sous vide scallop preparation. Start by setting your sous vide water bath at 122ºF, which is the desired temperature. As you wait for the water to heat up to the desired temperature, place each pound of the scallops in separate sous vide plastic bags that zip close along with pepper, a pinch of salt, and two slices of lemon in each bag. Ensure that you cap the container by means of the water immersion to create a void. This is done by inserting the open edge of the bag into the vacuum machine. Put on the void and closure knob to turn on the apparatus and press down the lever. The system sucks entirely the air from the bag and seals it. Submerge the sealed bags in a sous vide water bath and leave for 35 minutes.
As the sous vide scallops continue to cook, you can use the time to prepare the sauce. Heat the skillet on high heat and then put butter to the pan and let it melt. Add the finely chopped white scallions with a pinch of cayenne pepper. Cook the scallions until they are soft and then remove them from the skillet and set it aside. You should also zest one lemon into a separate bowl for later use. Next, squeeze some lemon juice from the other lemon into the orange juice to make up to ¾ cup of juice.
After cooking the scallops for about 35 minutes, take the scallops from the sous vide bath and pat them dry. The scallops are by now well cooked, but we want to cook them by searing which we will love. Heat the cast-iron skillet on high temperatures and place the scallops on the skillet. You should dodge using a nonstick saucepan because you won’t get the perfect sear you are going for. Leave the sous vide scallops to sear for 60-90 seconds till a pleasant sear is got. Flip them while adding some butter if necessary and scorch the adjacent side. Remove the scallops from the pan and transfer them to a plate. Deglaze the skillet with sherry and add lemon zest and the juice mixture to the skillet. Stir in the sautéed white scallions in the skillet and bring the mixture to a boil. Decrease the temperature and leave the mixture in the skillet until it becomes glaze-like and thick. Taste the glaze, and depending on how tart it is, add some honey a teaspoon at a time.
Finally, plate the scallops with the glaze and garnish it with the finely chopped green scallions. Top with the mango salsa and serve with coconut rice immediately. These scallions will be the most delicious scallops you have ever taken.